Sweetcorn cob curry

Sweetcorn cob curry

By
From
Indian Food Made Easy
Serves
6
Photographer
Vanessa Courtier

This store-cupboard recipe comes from my husband’s family. They are from Rajasthan, a northern desert state that produces few fresh vegetables.

Ingredients

Quantity Ingredient
1 medium onion, peeled and cut into large pieces
3 small cooking tomatoes, quartered
15g fresh ginger, peeled, roughly chopped
10g garlic, peeled and halved
4 tablespoons vegetable oil
1 teaspoon cumin seeds
3/4 teaspoon turmeric powder
1/2-1 teaspoon chilli powder, or to taste
2 teaspoons coriander powder
salt, to taste
1kg frozen sweetcorn cobs, defrosted
450ml milk
2 tablespoons tomato puree
4 tablespoons plain yoghurt
1/2 teaspoon garam masala

Method

  1. Blend together the onion, tomatoes, ginger and garlic to a fine paste.
  2. Heat the oil in a large non-stick pan and fry the cumin seeds for 30 seconds or until aromatic. Add the paste and cook, stirring often, over a moderate-high heat for 10 minutes or until the oil bubbles on the side of the pan.
  3. Add the turmeric, chilli, coriander and salt and stir for 1 minute. Add the corn and cook for 5 minutes. Add the milk and tomato purée, bring to a boil and simmer for 15 minutes or until the whole curry comes together and no longer looks watery. Stir in the yoghurt and garam masala and serve.
Tags:
Indian
Anjum
Anand
simple
easy
fast
quick
weeknight
midweek
mid-week
dinner
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