Course : Main

Cuisine: Indian

Servings: 6-7 pax

Prep Time: 15 minutes

Cook Time : 25 minutes

Total Time: 40 minutes

Ingredients:

• 500 gms sweet corn ( fresh or tin/can)

• 4 medium onions chopped finely

• 3 medium tomatoes puréed

• 1 green chilli chopped

• 1 tsp ginger chopped

• 1/2 tbsp garlic chopped

• 10-12 cashewnuts

• 1 tsp jeera /cumin seeds

• 1 tsp turmeric powder

• 1/2 tbsp chilli powder

• 2 tsp coriander powder

• 1 tsp garam masala

• 2 tbsp kasuri methi /dried fenugreek leaves

• some coriander leaves chopped

• salt as per taste

Method:

1. In a sieve drain the corn from the tin/can and then wash it under running water.

2. Heat 1 tbsp ghee or butter and saute the washed corn for a minute. Sprinkle about 1 tsp salt and about 1/2 tsp pepper and mix well. Keep aside for future use.

3. Soak the cashewnuts in some hot water for 10 minutes. Drain and grind to a fine paste.

4. Heat 3 tbsp oil in a kadai add the jeera when it splutters then saute the garlic and ginger for a second. Add the onions and cook on low flame stirring at intervals till slightly golden brown in colour. Add the tomato puree and green chilli, again cook on high to medium flame till drops of oil are seen on the sides or top of the vessel.

5. Add all the spices, salt, kasuri methi and cashewnuts paste. Cook for a minute then add 2 cups water and corn.

6. Cover and simmer for 5 -10 minutes till the gravy thickens and oil is seen on the top.

7. Remove in a serving dish/ bowl and garnish with some chopped coriander leaves.

Enjoy this yummy corn sabzi with chapati or parathas.