INGREDIENTS
Corn on The Cob Curry
Servings - 2 - 3
INGREDIENTS
Coriander seeds - 2 tablespoons
Fenugreek seeds - 1/2 teaspoon
Cumin - 1 teaspoon
Dry red chili - 3
Poppy seeds - 1 teaspoon
Oil - 2 teaspoons
Onion puree - 120 grams
Ginger garlic paste - 1 teaspoon
Tomato puree - 135 grams
Salt - 1 teaspoon
Paprika - 1 teaspoon
Water - 40 milliliters
Boiled corn - 915 grams
Water - 440 milliliters
Coriander - for garnishing
PREPARATION
1. Take a pan, add 2 tablespoons coriander seeds, 1/2 teaspoon fenugreek seeds, 1 teaspoon cumin, 3 dry red chili, 1 teaspoon poppy seeds and dry roast them till golden brown in color.
2. Transfer them into a blender and blend it into a fine powder.
3. Heat 2 tablespoons oil in a heavy skillet, add 120 grams onion puree, 1 teaspoon ginger garlic paste and saute for 3 - 5 minutes.
4. Add 135 grams tomato puree and stir well.
5. Now, add the blended mixture, 1 teaspoon salt, 1 teaspoon paprika, 40 milliliters water and mix it well.
6. Add 915 grams boiled corn and mix well.
7. Then, add 440 milliliters water and stir well.
8. Bring it to a boil.
9. Garnish with coriander.
10. Serve.