Corn on the Cob curry is a tasty recipe which goes well with Roti, Nan, Bread etc. Corn can be cooked in pressure cooker with water and can also be cooked in an open pan. The cooking makes it very soft and the corn can be eaten as is.
Onion – 1 medium size
Green Chilli – 2
Saunf (Fennel Seeds) – 1 tsp
1 Whole Fresh or Frozen Corn cut into 1 ½ inch long rounds
Oil – 2 tbsp
Cumin (Jeera) Seeds – ¾ tsp
Ginger Garlic Paste – 1 tsp
Tomatoes Big – 2 (Crushed)
Red Chilli Powder – 1 tsp
Onion – 1 (sliced)
Coriander (Dhania) Powder – 1 tsp
Roasted Jeera Powder – ½ tsp
Turmeric (Haldi) Powder – 1/8 tsp
Garam Masala Powder – 1 small pinch
Salt to taste
Milk – ½ cup
Fresh Cream – 2 tbsp
Coriander (Dhania) – 1 tbsp
Peel out the skin of the Corn Cob.
Take 3 to 4 cups of water in a pressure cooker. Add 1 tsp of Salt. Immerse the cut Corn Cobs in the water.
Pressure cook for 2 whistles.
Drain the water and keep aside the Corn Cobs.
Crush the Onion, Green Chilli and Fennel Seeds to a fine paste.
Heat the Oil in a pan. Add Cumin Seeds. When it crackles, add Ginger Garlic Paste and the crushed Onion, Green Chilli and Fennel Seed paste. Sauté it till the raw smell of the Onion goes away.
Add the boiled Corn Cob rounds and a cup of water.
When it starts boiling, cover the pam with a lid and simmer for 5 to 6 minutes in low to medium flame.
Add Milk and Fresh Cream. Cook in low flame for 3 to 4 minutes.
Add Chopped Dhania, mix well and transfer to a serving bowl.