Sweet Corn Curry

Ingredients

• Sweet corn kernels - 2 cups
• Capsicum - 1, chopped into small pieces (optional)
• Onion - 1, large, finely chopped
• Green chilies - 2, slit length wise
• Ginger garlic paste - 1 tsp
• Kasuri methi - 1 tsp, lightly crushed
• Turmeric powder - 1/4 tsp
• Red chili powder - 1 tsp
• Coriander powder - 1 1/2 tsps
• Garam masala powder - 1/4 tsp
• Tomatoes - 2, finely chopped
• Cashew nuts - 5, soak in 3 tbsps milk and make a smooth paste.
• Fresh coriander leaves - 2 tbsps, finely chopped
• Fresh cream - 1 tbsp (or malai)
• Salt to taste
• Oil - 1 1/2 tbsps

Method

1. Heat oil in a cooking vessel. Once hot, add the onions and saute till transparent Add green chilies and ginger garlic paste and saute for 3 mts on low to medium flame. Add capsicum pieces and saute for 5 mts.
2. Add kasuri methi and saute for 2 mts. Add turmeric powder, red chili powder, coriander powder, cumin powder and salt. Mix.
3. Add the tomatoes and saute till oil separates. Add corn and mix. Place lid and cook for 4 mts. Add half of the coriander leaves and 11/2 cups water and bring to a boil.
4. Place lid and reduce flame and cook for 15-18 mts. Add garam masala powder, cashew nut paste and mix. Cook for 2 tms. Add fresh cream and mix continuously for a mt on low flame. Turn off heat.
5. Remove to the serving bowl and garnish with fresh coriander leaves and serve with roti, naan or flavored rice.