CREAMY CORN COB CURRY

Viewer's Submission: received from Meeta from Sydney, Australia

Hi, I'm Meeta from Sydney, Australia. I love to create new dishes using available ingredients. I am sure this Quick Vegetarian Curry will be a hit at your parties too. You can omit the Onion Paste to Include this Veg curry at a religious / Pooja meal too. I would love to receive a feedback at rajmeet39@hotmail.com from all of you folks who try it out

INGREDIENTS

600 gms frozen fresh Corn Cobs (3cm thick pieces)

1 medium Onion Paste (raw)

200 ml low fat or full cream coconut cream

125 ml low fat or full cream thickened cream

200 gm/ml tomato puree

3 cups water

cup milk

2 tsp jeera

1 tbsp oil

green chilli (finely chopped)

2 teaspoons red chili powder (preferably Kashmiri)

teaspoon turmeric powder

Salt to taste

A little cream and chopped coriander (cilantro) for garnishing.

METHOD

	Steam the corn cobs. Mix the coconut cream, thickened cream and milk together.
	Heat oil and add cumin seeds and finely chopped green chili.
	Add onion paste and sweat till light brown.
	Add tomato puree and stir till the the moisture dries out and the oil is visible.
	Add turmeric, red chili powder and stir quickly.
	Add the corn cobs and salt to taste and stir till mixed properly.
	Add the mixture of coconut and thickened cream and milk and blend in.
	Bring to boil and simmer for 5 minutes.
	Add water and cook the corn cobs for 30 minutes and till the gravy becomes creamy and slightly thick.
	Garnish with cream and finely chopped coriander (cilantro).

Serves: 6 persons

LIST OF VEGETABLES

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