500 g (1.1 lb) Corn (bhutta) kernels, coarsely grated
5 tbsp (75 ml) 2 1/2 fl oz Vegetable oil
1/2 tsp (1 g) Cumin (jeera) seeds
1 Onion, finely chopped
1 1/2 tsp (9 g) Ginger (adrak) paste
1 1/2 tsp (9 g) Garlic (lasan) paste
1/2 tsp (1 g) Turmeric (haldi) powder
Salt to taste
1/2 tsp Red chilli powder
1 tsp (1 1/2 g) Coriander (dhaniya) powder
2 cups (500 ml) 16 fl oz Water
1/2 cup (100 ml) 3 1/2 oz Cream, whipped
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
5 tbsp (75 ml) 2 1/2 fl oz Vegetable oil
1/2 tsp (1 g) Cumin (jeera) seeds
1 Onion, finely chopped
1 1/2 tsp (9 g) Ginger (adrak) paste
1 1/2 tsp (9 g) Garlic (lasan) paste
1/2 tsp (1 g) Turmeric (haldi) powder
Salt to taste
1/2 tsp Red chilli powder
1 tsp (1 1/2 g) Coriander (dhaniya) powder
2 cups (500 ml) 16 fl oz Water
1/2 cup (100 ml) 3 1/2 oz Cream, whipped
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
method
1. Heat the oil in a pan; add cumin seeds and onions, saute till golden brown. Add ginger and garlic pastes. Cook until brown.
2. Mix the turmeric powder, salt, red chilli powder, and coriander powder in 1/2 cup water. Add to the pan and cook for 5 minutes on low heat.
3. When the mixture leaves the sides of the pan, add the corn and fry for 5 minutes.
4. Add 2 cups water, cover and cook on low heat for 10-12 minutes.
5. When the corn is tender and the liquid has almost dried, mix in the cream.
6. Garnish with green coriander and serve.
2. Mix the turmeric powder, salt, red chilli powder, and coriander powder in 1/2 cup water. Add to the pan and cook for 5 minutes on low heat.
3. When the mixture leaves the sides of the pan, add the corn and fry for 5 minutes.
4. Add 2 cups water, cover and cook on low heat for 10-12 minutes.
5. When the corn is tender and the liquid has almost dried, mix in the cream.
6. Garnish with green coriander and serve.
serving amount
serves: 2 - 4
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