Creamy Corn Curry

Creamy Corn Curry

Cooking Time

Preparation Time : 20

Cook Time : 20

Total Time : 40

Ingredients

Serves 4

  • 200 gm sweet corn kernels

  • 2-3 onions chopped

  • 3 tomatoes

  • 2 green chillies chopped

  • 1 tsp ginger garlic paste

  • 1 bay leaf

  • 1 tsp Garam Masala

  • 1 tsp coriander powder

  • 1 /2 tsp red chilli powder

  • 1 /4 tsp turmeric powder

  • 1/2 cup Milk cream or low fat milk malai

  • 1 tsp salt

  • 2 tsp butter

  • 1 tbsp oil

  • 1 tbsp coriander Leaves finely chopped

  • 2-3 small cadamoms

Directions

  • 01

    Put sweet corn kernels in a pressure cooker. Add 1/4 cup water. Cook until 1 whistle.

  • 02

    Blend onions and tomatoes separately in a mixer jar.

  • 03

    Put a pan on gas stove. Add butter. Let it melt. Add oil. Heat upto smoking point. Add bay leaf and cardamoms.

  • 04

    Add onion and ginger garlic paste. Saute all until brown. Add tomato puree. Stir well. Saute all until it leaves the bottom of pan.

  • 05

    Add all dry ingredients. Mix all properly. Again saute for 1-2 minutes. Add milk cream. Stir all.

  • 06

    Add 1 and 1/2 cup water. Bring it a boil. Add sweet corn kernels.

  • 07

    Cook on medium heat gravy thickens.

  • 08

    Add coriander leaves.

  • 09

    Drizzle some cream and serve with tandoori roti or nan.

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