Eating corn in the monsoon season has its own charm. Some people like to boil it, some like corn salad recipes, and some like to roast it and add salt and lemon. But have you ever tasted a spicy corn curry? It tastes absolutely delicious. The special thing is that it’s very easy to make. Let’s learn how to make this delicious curry.
Ingredients for making spicy corn curry:
1 inch ginger, 5 cloves of garlic, 3 green chilies, 2 cups corn oil, 1.2 teaspoons cumin seeds, 1 onion, 1.2 teaspoons turmeric powder, 1 teaspoon Kashmiri red chili powder, 2 tomatoes, 1 teaspoon salt, 1.5 teaspoons coriander powder, 5-6 cashews, 1.4 teaspoons garam masala, 1 teaspoon kasuri methi, 1.2 teaspoon chaat masala, 1 teaspoon butter, 1 teaspoon oil, and green coriander.
How to make spicy corn curry?
Step 1: To make the spicy corn curry, first boil 2 cups of corn in water. Boil until cooked through. Ensure the corn is fresh so that the kernels are fluffy. Once the corn is boiled, strain the water, turn on the stove, add butter to the pan, and cook the corn over low heat. Then, cover and place it in another vessel.
Step 2: Add oil and half a teaspoon of cumin seeds to a pan. When they begin to crackle, add grated ginger, garlic, and 3 green chilies. When the garlic turns golden, add finely chopped onion. Cook the onion over medium heat until golden. Once the onion is golden, add mashed tomato pulp. Cook the mixture until the oil separates from the oil mixture.
Step 3: Add turmeric powder, Kashmiri red chili powder, salt, coriander powder, garam masala, kasuri methi, and chaat masala, and mix well. When the masala is thoroughly cooked, add the cashew paste. This enhances the flavor. Stir in the cashew paste and cook thoroughly. When the masala is fully cooked, add the boiled corn and mix well. Cook for a few minutes, then turn off the heat. Finally, garnish the sabji with coriander leaves. Your spicy corn curry is ready.