Corn Masala Curry,Corn Tomato Curry
Sweet corn cooked in tangy tomato curry
Servings: 4 people
- 2 cup Corn kernels
- 3 Tomatoes / Tamatar
- 1 cup Bottle Gourd / Lauki
- 1 cup Chopped capsicum -1 cup
- 2 tbsp Cashew nut pieces-2 tbsp
- 2 Green chilies-2
- 1 inch Ginger / Adrak
- 1 tsp Dried fenugreek leaves
- 1 tsp Garam Masala Powder
- 1 tsp Red Chili Powder/ Laal Mirch
- 1/2 tsp Turmeric Powder / Haldi Powder
- 1 tsp Salt / Namak
- 1 tsp Sugar / Chini
- 3 tbsp Refined Oil
Pressure cook corn kernals with a cup of water for 2 whistles,drain and keep aside.
Peel and chop bottle gourd,chop tomato ,chili and ginger in small pieces.
Heat 1.5 tbsp oil in a pressure cooker add tomato, chili,bottlegourd and cashew pieces and saute for 1 minute .
Add 2 tbsp water and pressure cook for 2 whistles on medium flame .
When cooled completely, grind and make a fine paste.
Heat 2 tbsp oil in a pan add chopped capsicum and saute for a minute,drain and keep aside.
Now add grated ginger and boiled corn in the same pan and saute for few seconds.
Add kasoori methi(dried fenugreek leaves),all the spices and the ground tomato paste
Mix and add 3/4 cup water cover and cook for 3-4 minutes.
Add sugar and fresh coriander and serve hot.
Serving suggestions-best served with paratha,roti and rice