Corn curry
CORN CURRY / MAKAI KI SABJI
INGREDIENTS
- Boiled sweet corn kernels – 1 cup or 1 1/2 cup
- Oil + butter – 1 tbsp
- Jeera – 1 tsp
- Onion finely chopped – 1
- Green chilli – 1 slit
- Ginger garlic paste – 1 tsp
- Tomato puree – made from 2 big tomato [ tomato should not be sour ]
- Chilli pwdr – 1 tsp or as taste
- Coriander pwdr – 2 tsp
- Turmeric pwdr – 1/2 tsp
- Garam masala pwdr / kitchen king masala – 3/4 tsp
- Tomato ketchup – 1 tbsp
- Kasoori methi pwdr – 1/4 tsp
- Fresh cream – 1/4 cup
- Finely chopped coriander leaves to garnish
- Salt to taste
PREPARATION
- Take a 1 whole corn cob and pressure cook upto 2 whistle .
- Once done use a knife and slice the corn as shown in video .After slicing the corn kernels ,scrape off the remaining part also .
METHOD
Heat oil + butter in a cooker , add jeera and let it splutter .
Add onion + green chilli and fry till golden brown .
Add ginger garlic paste and fry till raw smell leaves .
Lower the flame and add chilli pwdr + turmeric + garam masala + coriander pwdr and fry .
Add tomato puree + salt and fry till oil separates.
Add ketchup and mix well.
Add 1 or 1 1/2 cup water and allow it to boil .
Once it starts boiling add the corn and mix well.
Simmer the flame and let it cook till you get saucy consistency .
Once done add kasoori methi pwdr and mix .
Finally add the fresh cream , mix well and off the flame.
Garnish with coriander leaves .
Serve as side dish .
NOTES
- You can also add cashew paste .
- Tomato should not be sour.
- You can make this with makhani gravy recipe also .
- You can add fried capsicum cubes in the end .
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