Sweet Corn and Green Peas is always a favorite with anyone who had tried it. The nuttiness of the corn and the tender sweetness of the peas make this a delicious dish! This curry is a good side dish for Roti, Nan and Chapatti etc
Sweet Corn (Makkai) – 1 cup
Green Peas (Vatana) – ¾ cup
Onion – 2
Tomato – 3 medium sized
Chilli Powder – 1 ½ tsp
Dhania (Coriander) Powder – 1 tsp
Turmeric (Haldi) Powder – ¼ tsp
Pepper Powder – 1 pinch
Garam Masala – ¼ tsp
Fresh Cream – 1 tbsp
Kasoori Methi – 1 tsp
Cilantro (Dhania) Leaves – 2 tbsp (Chopped)
Salt to taste
Oil or Butter – 1 tsp
Cinnamon (Dalchini) – 2 “ piece
Elaichi (Cardoman) – 2
Cumin (Jeera) Seeds – 1 tsp
Bay Leaf (Tej Patha) – 2
Crushed Garlic Pod – 4 Nos
Peel and chop the Onions and crush it into a fine paste without water. Chop and crush the Tomatoes into a fine paste. Pressure cook the Green Peas and sweet corn with little salt for 2 whistles.
Heat Oil or Butter in a pan. Crush lightly Bay Leaf, Cinnamon Stick, and Cardoman and add to the oil.
Add Jeera; when it crackles, add the crushed Garlic.
Add Onion Paste after 30 seconds. Sauté till the Oil leaves the sides.
Add Tomato Paste and Pepper Powder and cook it till the raw flavor goes away.
Add Chilli Powder, Coriander Seed, Garam Masala, Salt and Turmeric Powder. Mix and cook for 4 to 5 more minutes.
Add the cooked Sweet Corn and the Green Peas.
Add 2 cups of water. Cover and cook for 5 minutes in medium flame.
Add the fresh Cream and Cilantro. Crush the Kasoori Methi with palm and add to the gravy. Cook for 2 to 3 minutes more.