Sweetcorn Curry (Makai Nu Shaak)

Sweetcorn Curry (Makai Nu Shaak)

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Difficulty

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

Ingredients

Servings2
250 g
sweet corn (frozen)
1
onion (finely chopped)
40 ml
fresh tomato purée
½ tbsp
tomato purée (passata)
1 tbsp
ginger paste
2 tbsp
yogurt
1 tbsp
cilantro (finely chopped)
tbsp
oil
30 g
peanuts (crushed)
½ tsp
cumin seed
½
dry red chili
tsp
asafoetida
¼ tsp
turmeric powder
¾ tsp
chili powder
¼ tsp
coriander cumin powder
tsp
garam masala
salt
  • Step 1/4

    • tbsp oil
    • ½ tsp cumin seed
    • ½ dry red chili
    • tsp asafoetida

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

  • Step 2/4

    • 1 onion (finely chopped)
    • 40 ml fresh tomato purée
    • ½ tbsp tomato purée (passata)
    • 1 tbsp ginger paste
    • ¼ tsp turmeric powder
    • ¾ tsp chili powder
    • ¼ tsp coriander cumin powder
    • 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

    • 250 g sweet corn (frozen)
    • 2 tbsp yogurt
    • 30 g peanuts (crushed)

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

  • Step 4/4

    • 1 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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