Corn kernels in yogurt and gram flour sauce

Name: Corn kernels in yogurt and gram flour sauce
Yield: Serves 4
Cuisine: India
Ingredients: 2.5–5ml/½–1 tsp chilli powder; Ginger and Cumin Puffed Bread with Spinach, or Butter-flavoured Rice with Spiced Stock, to serve; 10 ml/2 tsp ghee or unsalted butter; 45 ml/3 tbsp sunflower oil or light olive oil; 5 ml/1 tsp salt, or to taste; 2.5 ml/½ tsp garam masala; 150 g/5 oz/⅔ cup full-fat (whole) natural (plain) yogurt; julienne strips of fresh tomato, to garnish; 30 ml/2 tbsp fresh coriander (cilantro) leaves, finely chopped; 30 ml/2 tbsp gram flour (besan), sifted; 2.5 ml/½ tsp black mustard seeds; 1 medium onion, finely chopped; 2.5 ml/½ tsp cumin seeds; 5 ml/1 tsp garlic purée; 5 ml/1 tsp ginger purée; 2.5 ml/½ tsp ground turmeric; 10 ml/2 tsp ground coriander; 400 g/14 oz/2 ¼ cups frozen corn, thawed

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Golden gram flour sauce, spiced with cumin and coriander and accentuated with chillies, mingles with the sweet, milky taste of corn kernels to create this enticing dish, Makki Ke Dane Ki Kari. Canned corn kernels can be used instead of frozen ones, but drain and rinse them well beforehand.

Ingredients

150 g/5 oz/⅔ cup full-fat (whole) natural (plain) yogurt
30

Method

Mix the yogurt and gram flour together well in a large bowl and set aside.
Heat the oil in a heavy frying pan over a medium heat and add the mustard seeds. As soon as they begin to pop, add the cumin seeds and let them sizzle for a few s

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Part of

Central India

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