Sweet Corn Korma

Prep Time:0Min

TIME        : 20 Minutes

Serves      :04

Sweet corn is one of my favorite vegetable since its really versatile. I love to experiment with corn. Once had tried making this korma and it turned out to be a big hit amongst my family and friends. This rich, creamy corn korma does have a very luscious flavor and texture. It also combines beautifully, to create a really rich and interesting accompaniment for your favorite Rotis or Parathas.

Recipe Ingredients

• 2.5 pkt sweet corn kernels
• 2 tsp mustard seeds (rye)
• 10 - 12 pcs curry leaves (kadi patta)
• 2 tbsp oil
• 1 tbsp green chilies finely chopped
• 5 tbsp fresh coriander finely chopped
• 15 black peppercorns (kalimirch)
• 2 tsp maida
• 250 ml milk
• 1 coconut
• Salt to taste

Recipe Preparation

1. Grind the corn kernels and cook in pressure cooker with enough water for 2 whistles.
2. Meanwhile, coarsely grind scrapped coconut. Keep aside.
3. Mix maida with milk. Keep aside.
4. Heat the oil in a broad non-stick pan and add the mustard seeds.
5. When the seeds crackle, add the curry leaves, green chilies and peppercorns. Saute on a medium flame for a few seconds. Adjust the spice level at this stage.
6. Add the boiled corn mixture, mix well and cook on a slow flame for 2 minutes, while stirring occasionally.
7. Add the coconut, milk-plain flour mixture and salt. Mix well and cook on a slow flame for 1 - 2 minutes, while stirring continuously.
8. Add the coriander, mix well and cook on a medium flame for 2 minutes.
9. Serve hot with rotis, parathas or rice.

My Tip: Remember to saute the corn well.

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