Sweetcorn Curry (Makai Nu Shaak)

Based on 1 ratings

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
500 g sweet corn (frozen)
onion (finely chopped)
80 ml fresh tomato purée
1 tbsp tomato purée
2 tbsp ginger paste
4 tbsp yogurt
2 tbsp cilantro (finely chopped)
3 tbsp oil
60 g peanuts (crushed)
1 tsp cumin seed
dry red chili
¼ tsp asafoetida
½ tsp turmeric powder
1½ tsp chili powder
½ tsp coriander cumin powder
¼ tsp garam masala
salt
  • Step 1/4

    • 3 tbsp oil
    • 1 tsp cumin seed
    • dry red chili
    • ¼ tsp asafoetida

    Heat oil and a dry red chilli on medium heat, then add the red chilli, cumin seeds and asafoetida.

  • Step 2/4

    • onion (finely chopped)
    • 80 ml fresh tomato purée
    • 1 tbsp tomato purée
    • 2 tbsp ginger paste
    • ½ tsp turmeric powder
    • 1½ tsp chili powder
    • ½ tsp coriander cumin powder
    • ¼ tsp garam masala
    • salt

    Once they start to crackle, add the chopped onions sauté until soft and translucent. Next, add both the tomato purees, ginger paste, turmeric powder, chilli powder, coriander-cumin powder, garam masala powder and salt.

  • Step 3/4

    • 500 g sweet corn (frozen)
    • 4 tbsp yogurt
    • 60 g peanuts (crushed)

    Sauté until the puree thickens, then add the sweetcorn, crushed peanuts and yoghurt before mixing well.

  • Step 4/4

    • 2 tbsp cilantro (finely chopped)

    Add about half a cup of water, keeping the consistency thick; now allow the shaak to simmer for ten minutes with the lid on, stirring occasionally. Garnish with coriander leaves and serve hot with Plain Parathas.

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