After days of battling with one of the most intense heatwaves that the capital has ever seen, Delhi woke up to light thunderstorm and rain recently, which has made the weather exceptionally pleasant. The pleasant turn in weather has also finally rekindled our love for cooking. And to welcome monsoon, we have for you a recipe that celebrates the crown jewel of monsoon, corn. If you have grown up in India, you are no stranger to the sheer joy of eating roasted corn cob smeared in chaat masala and lemon amid the pitter-patter. Corn is not native to India, but it is the most desi fixation during the monsoon, and it looks like the Delhi-based food blogger, homechef and Slurrp community member Sonia Sarpal agrees.
This Masala Corn Sabzi is crunchy, savoury and every bit tempting. It is rare to see corn being used in curries as it is, even if they are, it is the sweet corn kernels that are added right at the end, just for the extra crunch. The only popular Indian dish that is known to celebrate corn in all its glory is perhaps Indore’s Bhutte ki Khees. Here, corn paste is used to make a thick, mushy sabzi. The buttery and melt-in-mouth dish is quite a delight. In her recipe, Sonia lets the cob take the center-stage. It is tossed with whole and ground spices like mustard seeds, hing cumin and a thick tomato-based sauce. The Masala corn sabzi is best served with hot rice. You can also pair it with roti, naan or any bread of your choice.
Watch the video here and make it at home.
Ingredients:
- 1 tbsp Groundnut oil
- 2 Sweet corn
- 4 Tomatoes for purée
- 1 tsp Cumin seeds
- 1tsp Mustard seeds
- 1 pinch Hing
- 1 tsp coriander powder
- 1 tsp red chilli powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- Salt to taste
- 10 curry leaves
- 1 chopped green chilly
- 3 tbsp peanut powder
- 1/2 cup boiled corn paste
- 1 tsp garam masala
- Coriander leaves for garnishing
Method:
- Cut the cob in small roundels, boil them, add salt and turmeric. Cook them in pressure cooker for 8-10 whistles.
- Wash the tomatoes and blend them in a mixer for puree.
- Blend some sweet corn and peanuts to get corn paste and peanut powder. Transfer in two bowls, keep them aside,
- In a pan, heat oil.
- Add cumin seeds, mustard seeds, hing. Sautee for two minutes,
- Then add curry leaves, sautee again for 2 minutes.
- Add puree. Stir.
- Add cumin powder, turmeric powder, red chilli powder and green chillies. Mix well. Put the lid, let it cook for a few minutes, or until the mixture reduces.
- Add corn paste, boiled corns, some salt and garam masala, Serve hot.
Sounds like a cake walk, doesn’t it? Why don’t you give it a try?
