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Indian Spiced Corn
3 tbsps. butter
4 light coloured cardamom pods, bruised
2 cups sweet corn kernels, if using canned corn, drain and discard the liquid
2 finely chopped onions
2 tbsps. grated fresh ginger
1/2 tsp. finely chopped garlic
1 finely chopped fresh green chilli, seeds discarded
3/4 tsp. turmeric powder
1 1/2 tsps. cumin powder
1/4 tsp. chilli powder
1 1/2 cups yoghurt
1/2 cup water
1 tsp. salt
1/2 tsp. sugar
1 tsp. garam masala
2 tbsps. chopped fresh coriander leaves
2 fresh green chillies
Heat the ghee in a heavy-bottomed saucepan. Add the bruised cardamom pods and fry for a few seconds to release their aroma. Add the corn kernels and fry for about 1 minute. Remove with a slotted spoon to drain on absorbent paper. Discard the skins of the cardamom pods.
Add the onions, ginger, garlic and fresh green chilli to the remaining ghee and stir-fry until the onion starts to change colour. Add the turmeric, cumin and chilli powder and fry for 2 minutes. Add a little water to the mixture if it is inclined to stick.
Lightly whisk together the yoghurt, water, salt and sugar and gradually stir into the mixture. Reduce the heat and simmer for 3 minutes. Stir in the corn kernels and simmer gently for another 10 minutes, stirring occasionally.
Add the garam masala and fresh coriander leaves and simmer for 1 minute.
Serves 4.
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Indian Spiced Corn
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Category: Recipes
Prep Time: Cook Time: Total Time:
Indian Spiced Corn
3 tbsps. butter
4 light coloured cardamom pods, bruised
2 cups sweet corn kernels, if using canned corn, drain and discard the liquid
2 finely chopped onions
2 tbsps. grated fresh ginger
1/2 tsp. finely chopped garlic
1 finely chopped fresh green chilli, seeds discarded
3/4 tsp. turmeric powder
1 1/2 tsps. cumin powder
1/4 tsp. chilli powder
1 1/2 cups yoghurt
1/2 cup water
1 tsp. salt
1/2 tsp. sugar
1 tsp. garam masala
2 tbsps. chopped fresh coriander leaves
2 fresh green chillies
Heat the ghee in a heavy-bottomed saucepan. Add the bruised cardamom pods and fry for a few seconds to release their aroma. Add the corn kernels and fry for about 1 minute. Remove with a slotted spoon to drain on absorbent paper. Discard the skins of the cardamom pods.
Add the onions, ginger, garlic and fresh green chilli to the remaining ghee and stir-fry until the onion starts to change colour. Add the turmeric, cumin and chilli powder and fry for 2 minutes. Add a little water to the mixture if it is inclined to stick.
Lightly whisk together the yoghurt, water, salt and sugar and gradually stir into the mixture. Reduce the heat and simmer for 3 minutes. Stir in the corn kernels and simmer gently for another 10 minutes, stirring occasionally.
Add the garam masala and fresh coriander leaves and simmer for 1 minute.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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