Corn is a favourite with the kid. I try to buy the corn cobs whenever possible. But this time, there was an overload with almost 6 cobs in the fridge. So it was time for other avatars of cone.
This curry is my cousin’s recipe and I have made this before. The curry has a slight sweetish taste because of the corn and the coconut milk. May be that is why my son likes it a lot. Paneer blends very well with the curry, and so does potatoes and green peas.
- Corn kernels : from 1 cob
- Onion : 1, chopped
- Red chillies : 1-2, per taste
- Almonds/cashews : 2 tsp
- Coriander powder : 1 tsp
- Ginger garlic paste : 1 tsp
- Coconut milk : 1/2 cup
- Oil : 1-2 tsp
- Additional veggies like peas, potatoes and even paneer can be added to the curry.
- Heat oil in a non stick pan. Add the red chillies and onion until it turns pink.
- Take off the heat and let it cool. Grind with coriander powder, ginger garlic paste and almonds or cashew nut. You might have to add a bit of water to get a smooth paste.
- Steam cook the corn kernels or boil them until done. If using boiled potatoes or peas or plain diced paneer, tip it in now. Add the ground onion paste and salt and bring to a boil. Add half a cup of water if the curry is dry. Let it cook for 3-5 minutes.
- Add the coconut milk (I used ready-made powder mixed with milk) and bring to a boil again. Add water to adjust it to the consistency required. Taste test and adjust seasoning. Cook on low fire for 3-5 minutes. Done!
- Serve with Indian breads.