Sweetcorn On The Cob Curry Recipes

SWEETCORN ON THE COB CURRY

Sweetcorn on the Cob Curry image

Make and share this Sweetcorn on the Cob Curry recipe from Food.com.

Provided by BobbieD

Categories Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 24

Ingredients

4 sweet corn husks
2 medium onions
2 tablespoons garlic paste
2 tablespoons ginger paste
2 tablespoons chili paste
800 ml chopped tomatoes
4 tablespoons sesame seeds
200 g raw peanuts
100 g raw cashew nuts
100 g sweetcorn (mashed)
1 teaspoon salt
2 teaspoons turmeric
2 teaspoons sugar
1 teaspoon garam masala
4 teaspoons dhana jeera powder
1 teaspoon paprika
1 teaspoon tamarind paste
6 bay leaves
6 curry leaves
2 tablespoons vegetable oil
1/2 teaspoon cumin seed
1/2 teaspoon black mustard seeds
1 pinch asafoetida powder
3 teaspoons dried coriander leaves

Steps:

Heat vegetable oil in a big saucepan.
When hot add cumin seeds and black mustard seed and asafetida powder.
Add bay leaves curry leaves and finely chopped onions.
Stir fry until onions soften.
Add minced garlic, ginger, chilly.
Add tomatoes, finely ground nuts (sesame, peanut and cashewnut) along with the rest of the ingredients and cook for 10 minutes.
Finally add the sweetcorn cut into 1" rounds and simmer for another 30 minutes.
Use the corn to scoop up the rich sauce and bite the kernels off the cob.
Can be served with chappati or bread.
70 Minutes (20 minutes to prepare, 50 minutes to cook).

Nutrition Facts : Calories 426.8, Fat 32.2, SaturatedFat 4.7, Sodium 442.6, Carbohydrate 27.2, Fiber 6.8, Sugar 9, Protein 15.1

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