Sweetcorn Curry (Makai Nu Shaak)
- 1½ tbsp oil
- ½ tsp cumin seed
- ½ dry red chili
- ⅛ tsp asafoetida
Heat oil and a dry red chilli on medium heat, then add the red chilli, cumin seeds and asafoetida.
- 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
- ⅛ tsp garam masala
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.
- 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.
- 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.