How to make Special Corn Curry -
Corn cooked in a coconut milk.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Corn Cob, Scraped Coconut (कसा हुआ नारियल)
Cuisine : Indian
Course : Main Course Vegetarian
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You can also find more Main Course Vegetarian recipes like Soya Keema Matar Amrut Ras Ke Koftey Shalgam Adraki Gobhi Stuffed Eggplants
Special Corn Curry Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Special Corn Curry Recipe
Corn Cob cut into 4 pieces 2
Scraped Coconut 4 tablespoons
Fresh coriander leaves 4 tablespo
Green chillies chopped 3
Ginger chopped 1 inch piece
Oil 3 tablespoons
Mustard seeds 1 teaspoon
Curry leaves 8
Salt to taste
Coconut milk 1/2 cup
Method
Step 1
Pressure cook the corncobs for ten to fifteen minutes. Drain and set aside to cool. Reserve the cooking liquor. Cut each cob into small pieces.
Step 2
Grind the four tablespoons coconut, coriander leaves, green chillies and ginger with sufficient water into a thick paste. Rub this paste on corncob pieces and set aside for half an hour.
Step 3
Heat oil in a non-stick pan. Add the mustard seeds and when the seeds splutter, add the corn and curry leaves. Mix well and cook for two minutes.
Step 4
Add the salt and cooking liquor. Stir to mix, cover and cook for ten minutes. Add the coconut milk and cook till it gets heated through. Serve hot garnished with coriander leaves.
Nutrition Info
Calories : 1294 Kcal
Carbohydrates : 80.9 gm
Protein : 15.9 gm
Fat : 106.5 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
