Recipe- Tasty Sweet Corn Masala Curry

Sweet corn is much loved in our home and in all forms especially charcoal roasted corn on the cob (butta) with a mixture of salt, chili powder and lemon juice sprinkled over it. Nehal is fond of creamy corn with pasta or corn fritters while Satish and I like to relish it in the form of a curry with roti or flavored rice.

With a lot of fresh corn cobs sitting in my fridge, thanks to a dear friend, I went on a sweet corn binge for a couple days. Made bread pizza with sweet corn, steamed corn cobs, vegetable au gratin with corn being a star player, corn vadas with lots of coriander and sweet corn curry to go with peas pulao.

Ingredients

Sweet corn kernels 2 cups
Capsicum 1, chopped into small pieces (optional)
Onion 1, large, finely chopped
Green chilies 2, slit length wise
Ginger garlic paste 1 tsp
Kasuri methi 1 tsp, lightly crushed
Turmeric powder 1/4 tsp
Red chili powder 1 tsp
Coriander powder 1 1/2 tsps
Garam masala powder 1/4 tsp
Tomatoes 2, finely chopped
Cashew nuts 5, soak in 3 tbsps milk and make a smooth paste.
Fresh coriander leaves 2 tbsps, finely chopped
Fresh cream 1 tbsp (or malai)
Salt to taste
Oil 1 1/2 tbsps

Method

* Heat oil in a cooking vessel. Once hot, add the onions and saute till transparent Add green chilies and ginger garlic paste and saute for 3 mts on low to medium flame. Add capsicum pieces and saute for 5 mts.

* Add kasuri methi and saute for 2 mts. Add turmeric powder, red chili powder, coriander powder, cumin powder and salt. Mix.

* Add the tomatoes and saute till oil separates. Add corn and mix. Place lid and cook for 4 mts. Add half of the coriander leaves and 11/2 cups water and bring to a boil.

* Place lid and reduce flame and cook for 15-18 mts. Add garam masala powder, cashew nut paste and mix. Cook for 2 tms. Add fresh cream and mix continuously for a mt on low flame. Turn off heat.

* Remove to the serving bowl and garnish with fresh coriander leaves and serve with roti, naan or flavored rice.