Traditionally made with corn, this dish can also be made with mixed vegetables, koftas, baby potatoes and more. …Whole corn cobs gives nice twist to this dish
- 3 whole corn cobs (Boiled)
- 11/2 cup diced onion
- 11/2 cup diced tomato
- couple of tbsp Crushed tomato (ready can, it's optional but gives nice color)
- 1/2 cup diced bell pepper
- 1 tsp ginger paste
- 1 tsp garlic paste
- 3 tbsp Ground almond or your choice of nut such as cashew
- 1 tsp red chili powder or according to your taste
- 1/4 tsp Turmeric powder
- 1 tsp Curry powder
- 1 tsp Peparika (Optional)
- A pinch of Asafoetida
- 1 tsp Cumin seeds
- Salt according to taste
- 1/4 cup Heavy cream
- 2 tgsp butter
- Sugar to taste (Optional)
- Fresh cilantro to garnish
Boil the corn in a pressure cooker with little salt. Cut them into 3 inch pieces and keep on the side
In the heavy bottom pan, add oil. When oil is done, add cumin seeds and asafoetida.
Add onion and let it cook till golden brown. When onion is done, add tomato and cook till little tender. Also add ginger, garlic paste. After couple of mins., add ground almond.
When everything added above cooked perfactly, grind cooked ingredients into juicer or processor and make smooth paste.
Now again heat bit of oil in the same pan or use different pan and add turmeric and bell pepper. Cook bell pepper just littlle and add the paste that we made. Also add ready crushed tomato at this time if desired.
Now add all the powdered spices salt, sugar(if desired) and butter and cook for couple of mins. only.
Add Corn cobs.
When done completely, pour some heavy cream and garnish with fresh cilantro.
Serve corn curry hot with roti, naan, paratha or with rice.