It’s the season of corn, and we can find it everywhere in the super markets. So, experimenting with it seemed very exciting. I did not want to fry them because it would make it too heavy or just plain boil or roast them, so I decided to make a gravy along with it, to add more flavor.
Corn cobb’s 3
Onion 1 medium chopped
Green chili’s 1
Ginger paste 1tsps
Garlic paste 1tsps
2 Tomatoes chopped
Coriander powder 1tsps
Cumin powder 1tsps
Red chili powder 1tsps
Light cream ½ cup
Salt to taste
Coriander leaves for garnish
- Heat oil in a pressure cooker, add in onions, green chilies and when they start getting golden brown in color add in ginger and garlic paste, saute and let the color change into golden brown, it takes about 5 to 6 minutes. Add salt and mix well.
- Now add tomatoes, sauté and let it cook till they release all the oil and is soft.
- Now add in red chili powder, cumin powder, coriander powder mix well and cook covered for 2 minutes until it releases oil
- Turn the heat off. Using an emulsion blender (be careful it’s hot and can splatter) grind everything to get a smooth paste.
- Turn the heat on add the cream and some water if required for a medium consistency and mix everything well
- Cut the corn cobb’s into medium pieces and add them into the gravy.
- Now cover and pressure cook them until they are cooked to get that crunch.
Serve it with flat bread or steamed rice