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Corn Curry in Yogurt Peanut Gravy
Main Ingredients | Corn on the cob, Yogurt |
Cuisine | Gujarati |
Course | Main Course Vegetarian |
Prep Time | 21-25 minutes |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Sweet & Sour |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 2 corn on the cobs, boiled and thickly sliced
- 1 cup yogurt
- 1 cup raw peanuts
- 1½ tablespoons gram flour (besan)
- 1 tablespoon oil
- 1 teaspoon cumin sees
- ¼ teaspoon asafoetida (hing)
- 3-4 garlic cloves, crushed
- Salt to taste
- ½ teaspoon turmeric powder
- 2 teaspoons coriander powder
- A pinch of sugar
- 2 teaspoons lemon juice
Method
- Grind peanuts into a fine powder and transfer in a bowl.
- Take yogurt in a bowl, add gram flour and 1 cup water and whisk.
- Heat oil in a deep non-stick pan, add 1 tsp cumin seeds and asafeotida and sauté till fragrant.
- Add ground peanuts and mix and sauté for 1-2 minutes. Add garlic and sauté for a minute.
- Add yogurt mixture, ¼ cup water salt, turmeric powder and coriander powder and stir.
- Add boiled corn slices and sugar and mix, cover and cook for 10 minutes on medium heat.
- Add lemon juice, mix, cover and cook for 2 minutes. Take the pan off the heat and transfer into serving bowls. Serve hot.
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