Corn is generally preffered roasted or just boiled. One more variation by making sabzi from bhutta is a welcome addition to the menu.
Recipe Tags
Veg
Dinner Party
Fusion
Side Dishes
High Fibre
Ingredients Serving: 6
4-5 cobs of American sweet corn
1/2 tsp haldi
Salt 1/2 tsp
For the gravy: 5 large onions choped & ground to paste
4 tomatoes choped and ground
4 tomatoes chop and grind
2 tbsp of ginger garlic paste
1 tsp jeera
3/4 tsp haldi
1 & 1/2 tsp dhania powder
2-3 tsp Kashmiri red chill powder
1 tsp garam masala powder
4 cloves
7-8 peppercorns
1 bay leaf
Salt as per taste
2 tsp oil
cinnamon stick
Chopped dhania and mint for garnishing
2 tsp ghee
fresh cream 3 tbsp
Instructions
Boil the corn pieces in a big cooker with salt, haldi and enough water to submerge all the pieces. Let it whistle 4-5 times, cook on sim for 10 minutes, turn off the gas. Once cooled, remove corn. Don't discard water. Use it to make gravy.
Heat oil and ghee, add jeera, whole spices, saute for a minute and slowly slide in onion paste. Saute on high flame, stirring constantly.
After about 5-7 minutes, it will turn golden and start leaving the sides.
Add ginger garlic paste, saute for a couple of minutes. Add tomato paste, saute for 3-4 minutes. Add haldi, dhania powder and chilly powder. Saute. Keep adding 2-3 tbsp water from the boiled corn every 3-4 minutes.
When all the raw smell goes away, add cream and cook for a further 3-4 minutes. By now, oil will have come up. That's the sign that the gravy is properly cooked. Add salt.
Put all the corn pieces in the masala. Mix well so that all the pieces get coated with the masala. Cook corn and masala for a few minutes. Add the reserved water. Taste and adjust seasoning.
The gravy will thicken considerably as the masala mixes with the water, and the corn starch releases during the cooking process. So add water as per the consistency you want.
Mix everything well, close the cooker and cook for 3-4 pressures. Let the cooker cool. Open, transfer carefully to a serving bowl. Garnish with chopped dhania and mint.
Serve hot with fulkas or steamed rice.
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Boil the corn pieces in a big cooker with salt, haldi and enough water to submerge all the pieces. Let it whistle 4-5 times, cook on sim for 10 minutes, turn off the gas. Once cooled, remove corn. Don't discard water. Use it to make gravy.
Heat oil and ghee, add jeera, whole spices, saute for a minute and slowly slide in onion paste. Saute on high flame, stirring constantly.
After about 5-7 minutes, it will turn golden and start leaving the sides.
Add ginger garlic paste, saute for a couple of minutes. Add tomato paste, saute for 3-4 minutes. Add haldi, dhania powder and chilly powder. Saute. Keep adding 2-3 tbsp water from the boiled corn every 3-4 minutes.
When all the raw smell goes away, add cream and cook for a further 3-4 minutes. By now, oil will have come up. That's the sign that the gravy is properly cooked. Add salt.
Put all the corn pieces in the masala. Mix well so that all the pieces get coated with the masala. Cook corn and masala for a few minutes. Add the reserved water. Taste and adjust seasoning.
The gravy will thicken considerably as the masala mixes with the water, and the corn starch releases during the cooking process. So add water as per the consistency you want.
Mix everything well, close the cooker and cook for 3-4 pressures. Let the cooker cool. Open, transfer carefully to a serving bowl. Garnish with chopped dhania and mint.
Serve hot with fulkas or steamed rice.
INGREDIENTS
SERVING: 6
4-5 cobs of American sweet corn
1/2 tsp haldi
Salt 1/2 tsp
For the gravy: 5 large onions choped & ground to paste
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