Updated: May 6
Preparation Time: 10 min. Cooking Time: 25 min. Serves 4
500 grams Frozen Sweet Corn
2 Finely Chopped Onion Small Size
⅓ cup Fresh Tomato Puree
1 tbsp Tomato Puree
2 tbsp Ginger Paste
4 tbsp Yoghurt
2 tbsp Coriander Chopped
3 tbsp Oil
½ cup Crushed Peanuts
1 tsp Cumin Seeds
1 Dry Red Chilli
¼ tsp Asafoetida (Hing)
½ tsp Turmeric Powder
1½ tsp Chilli Powder
½ tsp Coriander Cumin Powder (Dhana Jiru)
¼ tsp Garam Masala Powder
Salt to taste
Heat oil on medium heat by adding the red chilli, once hot add cumin seeds and asetoefida till it crackles about 10 second.
Add the chopped onions and sauté until soft and translucent then add both the tomato purees, ginger paste, turmeric powder, chilli powder, coriander-cumin powder, garam masala powder and salt.
Sauté till the puree thickens, then add the sweet corn, crushed peanuts and yoghurt and mix well.
Then add about half a cup of water, see that it dose not go runny but keep it as a thick curry, if you think you need to add water then just put a little.
Simmer for 10 minutes with the lid on, stirring occasionally.
Garnish with coriander leaves and serve hot with Plain Parathas!