This week we’re sharing a recipe from the kitchen of Sanjana, one of our project assistants! Here are her notes about this:
“This creamy corn curry comes to the rescue when you want to cook something quick and be able to eat later when you’re running short on time. Being both savory and sweet, this curry is super-versatile and can be enjoyed in many different ways: with naan, rice, toast, sandwich, rice noodles, etc. These are just some of the experiments I’ve done; feel free to get creative with your delicious curry!”
- Be mindful of your spice tolerance if you add green chilies
- You can use vegan alternatives for the dairy-based ingredients
- If at any point in your cooking, your curry starts burning or sticking to the bottom of the pan, add a few tablespoons of water
- If you’re using yogurt or sour cream, add 1 ½ tsp of sugar. If you’re using table cream, only add ½ tsp of sugar
3 tbsp cooking oil
2-3 garlic cloves, minced
½ big or 1 small onion, chopped
¼ green pepper, chopped
¼ bell pepper of choice, chopped
2 small tomatoes, minced
2 cups frozen or fresh corn
Cumin seeds or cumin powder
Salt to taste
1 tsp turmeric powder
1 tsp red chili powder
0.5 tsp black pepper
2 tsp coriander powder
Pinch of sugar
3-4 tbsp plain yogurt (alternatives: table cream or sour cream)
2-3 green chilies, minced
½ tsp ginger powder (or fresh ginger, minced)
1 tsp garam masala
Coriander or mint leaves, chopped
Paneer/cottage cheese, diced (alternative: firm tofu)
- Heat oil in a pan on medium heat and add cumin seeds (if you’re using them). Let them roast for a few seconds. Then, add onions, green chilies, and garlic. Let onions turn golden-brown. (If you’re using cumin powder, you can add them along with the onions.)
- Add bell pepper and tomatoes. Add salt and turmeric powder. Stir, cover with a lid and let cook for about 7 minutes.
- Take off the lid and add the remaining spices (chili powder, black pepper, coriander powder, garam masala, ginger powder). Let the spices cook for 1-2 minutes while occasionally stirring.
4. Add corn. Stir and cover with lid to cook for another 5 minutes (or until the bell pepper is tender).
5. Optional: add paneer cubes or tofu. Stir and let cook for 2 minutes.
6. Turn off the heat. Add yogurt and sugar. Mix well. Adjust the yogurt according to how creamy you want the base to be. Optional: garnish with coriander or mint. Enjoy!