Slightly Spiced Corn Kernels

Recipe Ingredients

3 tablespoons	45ml	Ghee
4		Light-coloured cardamom pods - bruised
2 cups	125g / 4.4oz	Sweet corn kernels - (if using canned corn,
		Drain & discard the liquid)
2		Finely chopped onions
2 tablespoons	30ml	Grated ginger
1/2 teaspoon	2.5ml	Finely chopped garlic
1		Finely chopped fresh green chilli - seeded
3/4 teaspoon	3.8ml	Turmeric powder
1 1/2 teaspoons	7.5ml	Cumin powder
1/4 teaspoon	1.3ml	Chilli powder
1 1/2 cups	355ml	Yoghurt
1/2 cup	118ml	Water
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Sugar
1 teaspoon	5ml	Garam masala
2 tablespoons	30ml	Chopped fresh coriander leaves
2		Fresh green chillies

Recipe Instructions

Heat the ghee in a heavy-bottomed saucepan. Add the bruised cardamom pods and fry for a few seconds to release their aroma. Add the corn kernels and fry for about 1 minute. Remove with a slotted spoon to drain on absorbent paper. Discard the skins of the cardamom pods.

Add the onions, ginger, garlic and fresh green chilli to the remaining ghee and stir-fry until the onion starts to change colour. Add the turmeric, cumin and chilli powder and fry for 2 minutes. Add a little water to the mixture if it is inclined to stick.

Lightly whisk together the yoghurt, water, salt and sugar and gradually stir into the mixture. Reduce the heat and simmer for 3 minutes. Stir in the corn kernels and simmer gently for another 10 minutes, stirring occasionally.

Add the garam masala and fresh coriander leaves and simmer for 1 minute. Remove to a serving dish and decorate with chilli flowers.

To make chilli flowers, hold the fresh chillis at the stalk end and with sharp scissors, make as many cuts as possible along the length, from pointed end to the stalk. Put the chillies into a bowl of iced water to open out.

WINE SUGGESTION: Pinot Noir

Source:
Joyce Westrip, noted author of books on Indian cuisine

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.