Corn Curry In A Hurry


Photo: Muneeba
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Ingredients

Grind to a paste (this is the major "YUM" factor) the following 6 items and keep aside:
2 smalls green chillies
1/4 cup cilantro
8 fresh kadi patha (curry leaves)
1/2 teaspoon ginger paste
1/2 teaspoon cumin seeds
1 tablespoon water
1/2 cup heavy pouring cream
1 1/2 cups milk
3 tablespoons oil
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
2 whole dried red chillies
1/4 teaspoon turmeric
8 fresh kadi patha (curry leaves)
1 tablespoon all-purpose flour
1 teaspoon salt
3 cups frozen corn

Preparation

1
Combine oil with the seeds and red chillies over medium-high heat, till the seeds brown.
2
Drop in the curry leaves (watch out for the oil sputtering!), then quickly add the green paste you had ground up earlier, plus the turmeric. Cook for a minute on medium heat.
3
Add the flour and stir this around for a minute.
4
Gradually add the milk-cream mixture, a tbsp at a time initially, and make sure it all combines well with the flour mixture.
5
Once the liquid is completely combined, add the salt and frozen corn, and bring it to a boil.
6
Reduce the heat and simmer for 10 mins till corn is tender, and the whole thing is thick and creamy. Check for salt. Done!

Tools

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About

I adapted this recipe from Suvir Saran's book "Indian Home Cooking". It is a wonderful cookbook with simple yet scrumptious recipes. Thank you Suvir - you're a great chef and fabulous guy!

Yield:

4

Added:

Thursday, December 10, 2009 - 4:02pm

Creator:

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