Tuesday, December 10, 2013



Most of us remember eating sweet corn as kids, don't we? Biting into them is a memorable experience. We also make a variety of dishes using sweet corn.

I learnt this dish from a Punjabi neighbour many years ago. I was surprised that sweet corn could be combined so well with assorted spices to give a tasty dish which goes well with both rotis and rice.

  • Cooked Corn Kernels from 2 cobs, approx 2 cups
  • Onion, finely chopped, 1
  • Green Chillies, chopped, 2
  • Ginger Garlic Paste, 1 tsp
  • Capsicum, small-sized, chopped, 1
  • Turmeric (Haldi) Powder, 1/4 tsp
  • Chilli Powder, 1 tsp
  • Coriander (Dhania) Powder, 1 and 1/2 tsp
  • Cumin (Jeera) Powder, 1/2 tsp
  • Kasuri Methi, (Dry Fenugreek Leaves), 1 tsp
  • Tomatoes, chopped, 2
  • Garam Masala Powder, 1/4 tsp
  • Cashewnut Paste, made from 4-5 cashewnuts
  • Salt, to taste
  • Oil, 1 and 1/2 tbsp
  • Coriander leaves, finely chopped, 2 tbsp, for garnish

Cook the corn cobs in a pressure cooker adding a little salt to the water in which it is cooked.
Remove the corn kernels after they cool down. Keep aside.
Heat a little oil in a thick-bottomed non-stick kadhai. When hot, add onions and saute till transparent
Add the chopped chillies and ginger garlic paste and saute
Add the chopped capsicum and saute for 2-3 minutes. Make sure that they remain firm and do not get overcooked.
Next add the turmeric powder, chilli powder, coriander powder, cumin powder, kasuri methi and salt
Mix well
Add the chopped tomatoes and saute till oil separates
Now, add the cooked corn kernels and mix well
Add half a cup of water, cover with a lid and cook for about 5 minutes for the corn to fully absorb the masala
Finally, add the garam masala powder and the cashewnut paste. Mix well and cook for 1-2 minutes
Garnish with coriander leaves
Serve hot with rotis or as a side dish with rice

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