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Corn masala
Method
- Heat oil in a pan, add mustard seeds till they splutter. Add curry leaves.
- After a minute add chopped onions, add garlic.
- Saute until golden brown in colour.
- Add tomatoes, ginger and green chillies.
- Saute for 5 mins.
- Add red chilli powder, salt and turmeric.
- Fry until the oil floats on top.
- Add the corn pieces stir fry for 5-10 mins.
- Add the tomato paste and powdered peanuts.
- Stir-fry for another 3-4 mins.
- Add water, cover and cook for 8-10 mins.
- Add cream, stir for 1 minute and remove from heat.
- Sprinkle chopped fresh coriander.
Ingredients:
1/2 kg. corn kernels
2 sprigs curry leaves
1 tsp. mustard seeds
6-8 green chillies, finely chopped
6 medium onions, finely chopped
8 tomatoes, finely chopped
2 tsp. grated ginger
6 cloves of garlic, crushed
Salt to taste
1 tsp. turmeric powder
3 tsp. red chilli powder
1 cup water
30 skinless peanuts, powdered
1/2 cup tomato paste
1 cup cream
4 tbsp. chopped Fresh coriander
oil
1/2 kg. corn kernels
2 sprigs curry leaves
1 tsp. mustard seeds
6-8 green chillies, finely chopped
6 medium onions, finely chopped
8 tomatoes, finely chopped
2 tsp. grated ginger
6 cloves of garlic, crushed
Salt to taste
1 tsp. turmeric powder
3 tsp. red chilli powder
1 cup water
30 skinless peanuts, powdered
1/2 cup tomato paste
1 cup cream
4 tbsp. chopped Fresh coriander
oil
RECIPES BY REHANA KHAMBATY
