Name: Shahi Bhutta recipe by Nandita Shyam at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: For the ground paste:; Poppy seeds 1 - 1/2 tsp, dry roasted; Grated dry coconut 3 tbsp; Other Ingredients:; Oil 2 tbsp; Green cardamom - 2; Black cardamom - 2; Cloves - 3; Cinnamon - 1 inch piece; Onion - 1 medium, finely chopped; Ginger-Garlic paste - 1 tsp; Green chili - 1, finely chopped; Turmeric - 1/4 tsp; Coriander powder - 1/2 tsp; Cumin seed powder - 1/2 tsp; Paprika powder - 1/2 tsp; Fresh or frozen corn - 450 gms; Milk - 240 ml; Salt to taste; Tomato - 1 large, finely chopped; Garam masala - 1/2 tsp; Rice flour - 1 tsp mixed with 2 tbsp of water; Coriander leaves - 1 tbsp to garnish

ABOUT Shahi Bhutta RECIPE

A rich yet deceptively simple side dish that is just perfect with rotis or rice.

Ingredients Serving: 4

For the ground paste:
Poppy seeds 1 - 1/2 tsp, dry roasted
Grated dry coconut 3 tbsp
Other Ingredients:
Oil 2 tbsp
Green cardamom - 2
Black cardamom - 2
Cloves - 3
Cinnamon - 1 inch piece
Onion - 1 medium, finely chopped
Ginger-Garlic paste - 1 tsp
Green chili - 1, finely chopped
Turmeric - 1/4 tsp
Coriander powder - 1/2 tsp
Cumin seed powder - 1/2 tsp
Paprika powder - 1/2 tsp
Fresh or frozen corn - 450 gms
Milk - 240 ml
Salt to taste
Tomato - 1 large, finely chopped
Garam masala - 1/2 tsp
Rice flour - 1 tsp mixed with 2 tbsp of water
Coriander leaves - 1 tbsp to garnish

Instructions

Grind the poppy seeds and the dry coconut along with some water to a fine paste and set aside.
Heat oil in a pan and add the green cardamom, black cardamom, cinnamon and cloves and fry for a minute or until they puff up.
Stir in the onion and fry till they turn transcluscent. Add the ginger garlic paste and the chopped green chilies and fry till the raw smell goes.
Add the turmeric and the ground ingredients and fry for two minutes. Stir in the coriander powder, cumin powder, Paprika powder and mix well.
Add the corn, milk, salt and cook covered on low heat for 8-10 minutes or until the corn is cooked.
Add the rice flour paste, tomatoes and garam masala and mix well. Garnish with coriander leaves and serve hot with rice or rotis.

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