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Recipe for Sweet Corn MasalaClick image to enlarge

Recipe for Sweet Corn Masala

Recipe for Sweet Corn Masala

(Ref: RCP116)

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Sweet Corn Masala as the name says is a spicy curry with a blend of Indian Spices in Tomato gravy along with Corn kernels. This curry can be eaten with Naan Bread / Chapathi or even Basmati Rice. Trigger your taste buds with this delectable combination of sweet and spice!

Serves:

4-6

Preparation Time:

10 mins

Cooking Time:

30 mins

Ingredients:

Sweet Corn kernels - 1 Cup
 
 Tomatoes chopped - 2
 
 Onions chopped - 2
 
 Cashews - 2 tbsp
 
  Grated Coconut - ½ Cup
 
 Green Chillies - 2
 
 Oil - 2 tbsp
 
 Cumin Seeds - ½ tsp
 
 Black Pepper - ½ tsp
 
 Coriander Powder - ½ tsp
 
 Red Chilli Powder - 1 tsp
 
 Garam Masala - ½ tsp
 
 Ginger grated - ½ tsp
 
 Tomato Puree - 2 tsp
 
  Butter melted - 1 tbsp
 
 Lemon juice - ½ tsp
 
 Salt to taste
 
 Coriander Leaves / Cilantro chopped for garnishing
 

Method:

• Cook the Sweet Corn in sufficient Water and keep it aside.

• Heat Butter in a pan. To this add chopped Tomatoes, Onions, Black Pepper, Ginger, Green Chillies and fry for few seconds.

• Then add Cashews and further fry till it becomes light brown in colour.

• Then add the Coconut and fry for a minute or two. Then grind this to a paste and keep it aside.

• Next heat Oil in a pan, add Cumin Seeds and the ground masala along with Sweet Corn.

• To this add the Red Chilli Powder, Coriander Powder, Garam Masala, Salt, Tomato Puree and mix well. Bring it to boil for 2 minutes.

• Transfer into a serving dish and garnish with some chopped Coriander leaves / Cilantro and Lemon Juice.
Testimonial:

"Dear Spices of India, Absolutely excellent, from my initial telephone conversation with a very helpful member of your staff to the prompt delivery of all the items that were so well packed and presented. Looking forward to spending tomorrow morning in the kitchen and then experiencing the taste and if it's as good as I'm sure it will be, then I will be a happy and regular customer. Thank you,"

- Peter Rhodes