Sweetcorn on the Cob Curry

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Ready In: 50 Minutes

Servings: 6

Parents recipe

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 asafetida powder

3 teaspoons dried coriander leaves

Directions:

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

By RecipeOfHealth.com