• Corn on The Cob Curry
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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.