Corn Curry in Yogurt Peanut Gravy skk

Thick slices of corn on the cob cooked in a creamy yogurt and peanut gravy This is a Sanjeev Kapoor exclusive recipe.

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Corn Curry in Yogurt Peanut Gravy  skk

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 list for Corn Curry in Yogurt Peanut Gravy skk

  • 2 Corn on the cob boiled and thickly sliced
  • 1 cup Yogurt
  • 1 cup Raw peanuts
  • 1 1/2 tablespoons Gram flour
  • 1 tablespoon Oil
  • 1 teaspoon Cumin seeds
  • 1/4 teaspoon Asafoetida
  • 3-4 cloves Garlic crushed
  • to taste Salt
  • 1/2 teaspoon Turmeric powder
  • 2 teaspoons Coriander powder
  • 1 pinch Sugar
  • 2 teaspoons Lemon juice
  • 1 tablespoon Fresh coriander leaves chopped


  1. Put peanuts into a mixer jar, grind to coarse powder and transfer into a bowl.
  2. Take yogurt in a bowl, add gram flour and 1 cup water and whisk till smooth.
  3. Heat oil in a deep non-stick pan, add cumin seeds and saute till their colour changes. Add asafoetida and sauté till fragrant.
  4. Add ground peanuts and mix and sauté for 1-2 minutes. Add garlic, mix and sauté for a minute.
  5. Add yogurt mixture, ¼ cup water salt, turmeric powder and coriander powder and mix well.
  6. Add boiled corn slices and sugar and mix, cover and cook for 10 minutes on medium heat.
  7. Add lemon juice, mix, cover and cook for 2 minutes. Take the pan off the heat and transfer into serving bowl. Garnish with coriander leaves and serve hot.