Updated: Mar 28
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 and a dry red chilli on medium heat, then add the red chilli, cumin seeds and asafoetida.
Once they start to crackle, add the chopped onions sauté until soft and translucent. Next, add both the tomato purees, ginger paste, turmeric powder, chilli powder, coriander-cumin powder, garam masala powder and salt.
Sauté until the puree thickens, then add the sweetcorn, crushed peanuts and yoghurt before mixing well.
Add about half a cup of water, keeping the consistency thick; now allow the shaak to simmer for ten minutes with the lid on, stirring occasionally.
Garnish with coriander leaves and serve hot with Plain Parathas.