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Thursday, January 14, 2016

Sweet Corn Masala Curry


  • Sweet corn: 1 cup, boiled  
  • Tomato: ½ cup, skinned
  • Onion: ½ cup, finely chopped
  • Cashew nut paste: 1 tbsp
  • Oil: 1 tbsp
  • Ginger: 1 tsp  
  • Garlic: 1 tsp  
  • Cumin seeds: 1 tsp
  • Asafetida : ¼ tsp
  • Red chili powder: 1 tsp
  • Turmeric powder: ½ tsp
  • Garam masala: ½ tsp
  • Salt to taste
1.       Remove skin of tomato, blanch the tomato in boiling water for a minute and then let it cool. Peel off the skin once cooled.
2.       In a non-stick pan heat oil. Once the oil is hot add cumin seeds and pinch of asafetida. 
3.       Now add grated ginger and garlic and cook for a minute.  
4.       Add in the chopped onions and saute till they becomes translucent.
5.       Then add tomato and saute until it form nice gravy.
6.       Add all spices: turmeric powder, red chili powder and garam masala.
7.       Season it with salt as per taste and mix well all the ingredients.
8.       Cook for 5 minutes on low flame until the gravy starts oozing out oil.
9.       Add boiled sweet corn and mix well. Cook for another 2-3 minutes.
10.   Lastly add cashew nut paste and mix well the curry.
11.   Sweet corn masala curry is ready. Serve hot with roti.