Sweet corn kernels 1 cup Onion 3 Tomato 2 Capsicum 3 tblsp Garlic 5-6 cloves Yogurt 1 tblsp Oil 3 tblsp Red chili powder 1 tsp Cumin powder 1/2 tsp Coriander powder 1/2 tsp Garam masala 1 tsp Kasoori methi 2 pinches Cashew nuts 7-9 Milk 1/3 cup Salt as needed Method:
If using fresh sweet corn, pressure cook this by adding little salt and take out the kernels one by one. Chop one onion into small cubes and the capsicum also into small cubes. Chop another onion finely. The remaining one onion chop roughly as we will grind this onion. Chop the tomato into two and grind this in a mixie. Soak the cashew nuts in warm water for 10 minutes. Drain the water and grind this into a smooth paste using the milk. Mix the remaining milk to this and keep this aside. In a pan add 1 tblsp of oil and add the cubed onions and capsicum. Saute this by adding little salt to this. Let the capsicum be crunchy and ensure it should not become soft. Keep this aside. In the same pan add little oil and add the roughly chopped onions and the garlic. Cook this till it turns slightly golden brown colour. Keep this aside. Cool completely and grind into a fine paste. Add little water while grinding. In a pan add 1 tblsp of oil and add the finely chopped onions. Cook till it becomes translucent. Add the onion paste to this. Cook for a minute. Add the ground tomato puree to this. Add the red chili powder, cumin powder, coriander powder, salt and garam masala. Add the yogurt to this. Cook this in a medium low flame for 10 minutes, till the raw smell disappears. The gravy will splutter as it shrinks, so keep it covered to avoid mess around the kitchen hob. Add the sweet corn now, and add 1/2 cup of water. Let this cook for 10 minutes. Add the cashew milk mixture now and simmer the flame. Add the sauted capsicum and onions. Crush the kasoori methi and add to this gravy. Mix well. Switch off the flame. Sweet corn masala is ready to serve. Serve with chapati, pulao, naan or even plain basmati rice too.
Method with step wise pictures:
If using fresh sweet corn, pressure cook this by adding little salt and take out the kernels one by one. Chop one onion into small cubes and the capsicum also into small cubes. Chop another onion finely. The remaining one onion chop roughly as we will grind this onion. Chop the tomato into two and grind this in a mixie.
Soak the cashew nuts in warm water for 10 minutes. Drain the water and grind this into a smooth paste using the milk. Mix the remaining milk to this and keep this aside.
In a pan add 1 tblsp of oil and add the cubed onions and capsicum. Saute this by adding little salt to this. Let the capsicum be crunchy and ensure it should not become soft. Keep this aside.
In the same pan add 1 tblsp oil and add the roughly chopped onions and the garlic. Cook this till it turns slightly golden brown colour. Keep this aside. Cool completely and grind into a fine paste. Add little water while grinding.
In a pan add 1 tblsp of oil and add the finely chopped onions.
Cook till it becomes translucent. Add the onion paste to this. Cook for a minute.
Add the ground tomato puree to this. Add the red chili powder, cumin powder, coriander powder, salt and garam masala.
Add the yogurt to this. Cook this in a medium low flame for 10 minutes, till the raw smell disappears.
The gravy will splutter as it shrinks, so keep it covered to avoid mess around the kitchen hob. Add the sweet corn now, and add 1/2 cup of water.
Let this cook for 10 minutes. Add the cashew milk mixture now and simmer the flame. Add the sauted capsicum and onions.
Crush the kasoori methi and add to this gravy. Mix well.
Switch off the flame. Sweet corn masala is ready to serve. Serve with chapati, pulao, naan or even plain basmati rice too.
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