Sweet Corn Curry

Sweet Corn Curry

Ingredients Sweet corn kernels - 2 cups Capsicum - 1, chopped into small pieces (optional) Onion - 1, large, finely chopped Green chilies - 2, slit length wise Ginger garlic paste - 1 tsp Kasuri methi - 1 tsp, lightly crushed Turmeric powder - 1/4 tsp Red chili powder - 1 tsp Coriander powder - 1 1/2 tsps Garam masala powder - 1/4 tsp Tomatoes - 2, finely chopped Cashew nuts - 5, soak in 3 tbsps milk and make a smooth paste. Fresh coriander leaves - 2 tbsps, finely chopped Fresh cream - 1 tbsp (or malai) Salt to taste Oil - 1 1/2 tbsps

Method: Heat oil in a cooking vessel. Once hot, add the onions and saute till transparent Add green chilies and ginger garlic paste and saute for 3 mts on low to medium flame. Add capsicum pieces and saute for 5 mts. Add kasuri methi and saute for 2 mts. Add turmeric powder, red chili powder, coriander powder, cumin powder and salt. Mix. Add the tomatoes and saute till oil separates. Add corn and mix. Place lid and cook for 4 mts. Add half of the coriander leaves and 11/2 cups water and bring to a boil. Place lid and reduce flame and cook for 15-18 mts. Add garam masala powder, cashew nut paste and mix. Cook for 2 tms. Add fresh cream and mix continuously for a mt on low flame. Turn off heat. Remove to the serving bowl and garnish with fresh coriander leaves and serve with roti, naan or flavored rice.