Ingredients: 2 corn cob – cut into 1 inch pieces, salt – as per taste, water – as per use, 2 teaspoons cumin seeds, 1 teaspoon coriander seeds, 5 dry red chilies, 2 teaspoons oil, 6 bud garlic, 1 Inch ginger, 2 onions – cut thin and straight, 2 tbsp coconut – tighten, 2 tsp oil, 1 tsp rye, 2 sprig curry leaves, 1/2 cup tomato puree, salt – as per taste, 1/4 1 tsp turmeric powder, 1 tsp garam masala powder, 1 tsp Kashmiri red chilli powder, 1/4 cup green peas
Time in minutes: 55 Servings: 4 Course: Main Course Diet: Vegetarian
Instructions: To make the corn and pea curry recipe, we will first cook the corn. Pour the corn in a pressure cooker with salt, water and cook it until 2 years come. Turn off the gas and let the pressure drain automatically. After the pressure is released, open the cooker, drain the water and keep it aside. After cooling, cut the round in the middle of the middle. Now heat a pan to make gravy. Add cumin seeds, coriander seeds, dry red chillies and roast it well for 3 to 5 minutes. Turn off the gas and allow this mixture to cool. Keep it aside. Now heat oil in another pan. Add garlic, ginger, onion and cook till the onion becomes soft and brown. Now add coconut and cook for 1 minute. Turn off the gas and allow this mixture to cool. Now in a mixer grinder, add roasted spices, garlic onion, ginger mixture, some water and make a paste. Keep it aside. Now heat oil in a pan. Add mustard seeds, curry leaves and let it splutter. After tempering, add tomato puree and let it boil. After boiling, add ground onion masala and cook for 1 minute. Now add turmeric powder, garam masala powder, Kashmiri red chilli powder and mix well. After 2 minutes, add boiled corn, water as per the experiment, add peas, cover the pan and cook it for 3 to 4 minutes. Turn off the flame and serve. Serve the Corn and Pea Curry Recipe along with Lachha Paratha and Gourd Raita for dinner.