Corn-On-The-Cob Curry

by Tarla Dalal

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'Bhuttas' now form a part of this curry.

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Corn-On-The-Cob Curry recipe - How to make Corn-On-The-Cob Curry

Sabzis with Gravies Kadai Veg Deep Pan

Preparation Time: 10 mins. Cooking Time: 15 mins. Total Time: 25 mins 4Serves 4.
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Ingredients

2 whole corns (makai), cut into 1/2" thick roundels
1 1/2 cups chopped onions
1/2 cup chopped tomatoes
1 tsp chilli powder
3 tbsp oil
salt to taste

For masala powder
1 1/2 tbsp coriander (dhania) seeds
6 cloves (laung / lavang)
25 mm (1") piece cinnamon (dalchini)
1 tbsp cumin seeds (jeera)

Method

For the masala powder

Dry roast all the masala ingredients on a tawa, till you get the aroma. Cool and grind to fine powder. Keep aside.

How to proceed

Pressure cook the corn for two whistles. Drain and keep aside.
Purée the tomatoes in a blender with ¼ cup of water. Keep aside.
Blend the onions to a smooth paste in the blender.
Heat oil in a pan and sauté the onions until they turn light brown.
Add the tomatoes and sauté on medium flame till the oil separates from the mixture.
Add the masala powder, salt and red chilli powder and cook for some more time.
Add about 2 cups of water and the corn cobs. Simmer for 5 minutes on medium flame.
Serve hot.

Accompaniments

Nutrient values per serving