Corn Curry In A Hurry
By: Muneeba
Published: Thursday, December 10, 2009 - 4:02pm

Ingredients




Grind to a paste (this is the major "YUM" factor) the following 6 items and keep aside: 

2 smalls green chillies
1/4 cup cilantro
8 fresh kadi patha (curry leaves)
1/2 teaspoon ginger paste
1/2 teaspoon cumin seeds
1 tablespoon water
1/2 cup heavy pouring cream
1 1/2 cups milk
3 tablespoons oil
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
2 whole dried red chillies
1/4 teaspoon turmeric
8 fresh kadi patha (curry leaves)
1 tablespoon all-purpose flour
1 teaspoon salt
3 cups frozen corn

Preparation

1 Combine oil with the seeds and red chillies over medium-high heat, till the seeds brown. 2 Drop in the curry leaves (watch out for the oil sputtering!), then quickly add the green paste you had ground up earlier, plus the turmeric. Cook for a minute on medium heat. 3 Add the flour and stir this around for a minute. 4 Gradually add the milk-cream mixture, a tbsp at a time initially, and make sure it all combines well with the flour mixture. 5 Once the liquid is completely combined, add the salt and frozen corn, and bring it to a boil. 6 Reduce the heat and simmer for 10 mins till corn is tender, and the whole thing is thick and creamy. Check for salt. Done!

About


I adapted this recipe from Suvir Saran's book "Indian Home Cooking". It is a wonderful cookbook with simple yet scrumptious recipes. Thank you Suvir - you're a great chef and fabulous guy!