Corn on the Cob in a new Avatar – Masala Makai without Onion – Garlic2015-04-13
- Servings : 4-5
- Prep Time : 5m
- Cook Time : 20m
- Ready In : 35m
- Corn on the cob- 3
- Roasted peanuts, ground coarsely- 1/2 to 3/4 cup
- Tomatoes, pureed- 3- about 1 cup
- Ginger peeled and grated- 1 inch
- Cumin seeds( Jeera)- 1 tsp
- Ghee ( Oil)-2 tsp
- Asafoetida powder ( Hing)- 1/4 tsp
- Turmeric powder ( Haldi)- 1/2 tsp
- Red chilli powder- 1 tsp
- Garam masala powder- 1/2 tsp
- Green Chilies- 2
- Ghee (Oil)- 1 tbsp
- Coriander leaves, finely chopped- 2 tsp- for garnish
- Salt- to taste
- Sugar- 1/4 tsp
Cut the corn on the cob into 3 pieces. I find that this is much easier if you cut it after it has been boiled/ pressure cooked. All you need is a sharp heavy duty knife. So boil or pressure cook it with some salt for 10 minutes- 2 whistles.
Meanwhile, powder the peanuts and keep aside.
Now heat the ghee / oil in a wok/ kadhai.
Add the cumin seeds. after 30 seconds when the cumin seeds are fragrant, add in the grated ginger. Fry for another 30 seconds.
Add in the hing/ asafoetida powder.
Add in 2 tsp of water and then add in the turmeric powder, chilli powder, green chillies and the peanut powder. Mix well and stir continuously for a minute or so else the peanut powder will start sticking to the bottom of the pan.
Now add in the tomato puree and mix well. Now I know that 3 tomatoes does sound rather like a lot of tomatoes but since this gravy has no onion or garlic - the tomatoes do lend a lovely tanginess and make up for the volume.
Add salt, add the sugar, mix well and cook until the peanut powder, tomatoes and spices are well blended. Cook for about 10 minutes with a lid on. The salt and sugar help draw out the juices from the tomato and enable it to breakdown quickly.
After 10 minutes, the texture of the tomatoes should have changed and you will see a distinct difference in the gravy.
Add in the garam masala powder.
Add in the corn on the cob. If you find the curry too thick, feel free to add 1/4- 1/2 cup of water. Always remember to add hot water though! Mix well and let boil for 10-12 minutes, letting the corn absorb all the wonderful flavours of the curry.
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