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Main ingredients | Corn on the cob, Green Capsicum, Green Chillies |
Cuisine | Indian |
Course | Main Course- Veg |
Prep time | 15-20 minutes |
Cook time | 15-20 minutes |
Serve | 4 |
Taste | Tangy |
Level of cooking | Easy |
Others | Vegetarian |
Ingredients
- 1 corn on the cob
- 4 medium tomatoes, roughly chopped
Gravy
- 2-3 tablespoons oil
- 1 inch cinnamon stick
- 4-5 cloves
- 4-5 black peppercorns
- 1 dried red chilli
- 1 tablespoon melon seeds
- 1 tablespoon roasted unsalted peanuts, peeled
- ¼ teaspoon turmeric powder
- Salt to taste
Tempering
- 2 medium tomatoes, finely chopped
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- ¼ teaspoon asafoetida (hing)
- 1 medium green capsicum, finely chopped
- 2-3 green chillies, chopped
- 1 teaspoon coriander powder
- ½ teaspoon garam masala powder
- 1 teaspoon cumin powder
- ¼ teaspoon chaat masala
- ½ teaspoon red chilli powder
- ½ cup grated cottage cheese (paneer)
- Salt to taste
- 1 teaspoon sugar
- 2 tablespoons fresh cream
- ¼ teaspoon green cardamom powder
- 1 teaspoon dried fenugreek leaves (kasuri methi)
- 1 teaspoon lemon juice
- 1½ tablespoons chopped fresh coriander leaves
- Fresh coriander sprig for garnish
- Paranthe to serve
Method
- Roast the corn on the cob on direct flame till well charred from all sides.
- Place the corn on the worktop and remove the corn kernels with the help of a knife. Put the corn kernels into a blender jar. Blend to a coarse paste.
- Heat oil in a non-stick pan. Add cinnamon stick, cloves, black peppercorns, and dried red chilli and sauté for a few seconds.
- Add tomatoes and mix well. Cook till soft and pulpy.
- Add melon seeds and roasted peanuts and mix well. Cook for 1-2 minutes.
- Add turmeric powder and salt and mix well. Add ½ cup water, mix and cook for 2-3 minutes.
- Switch the heat off, discard the cinnamon stick and allow the mixture to cool slightly. Put the mixture into a blender jar and blend to a fine paste.
- For the tempering, heat oil in a non-stick pan. Add cumin seeds and asafoetida and mix well.
- Add green capsicum and mix, cook for 1-2 minutes. Add green chillies, and tomatoes and mix well. Cook for 1-2 minutes.
- Add blended paste, mix and cook for 1 minute. Add blended corn mixture and mix well. Add 1 cup water and mix.
- Add coriander powder, garam masala powder, cumin powder, chaat masala, and red chilli powder and mix well. Cook for 2-3 minutes.
- Add cottage cheese and mix. Add salt, sugar and fresh cream and mix well.
- Add green cardamom powder, dried fenugreek leaves and lemon juice and mix well. Add coriander leaves, mix and switch the heat off.
- Transfer the mixture into a serving bowl. Garnish with coriander sprig. Serve hot with paranthe.
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