Corn kernels in yogurt and gram flour sauce

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Preparation info

  • Difficulty

    Medium

  • Serves

    4

Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

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

Method

  1. Mix the yogurt and gram flour together well in a large bowl and set aside.

  2. 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 seconds to release their fragance.

  3. Add the onion and stir-fry for 5–6 minutes, until translucent. Add the ginger and garlic and stir-fry for about 1 minute.

  4. Reduce the heat to low and add the coriander, turmeric and chilli powder. Fry gently for 30–40 seconds, then add the yogurt mixture and cook for 3-4 minutes, stirring constantly.

  5. Add the corn, salt and 200ml/7fl oz/¾ cup warm water. Cook until the sauce begins to bubble, then cover the pan and simmer over a low heat for 15–20 minutes.

  6. In a small pan or a steel ladle, melt the ghee or butter over a low heat and add the garam masala.

  7. Stir and cook for about 30 seconds, then pour the spiced butter over the corn, making sure that none of the garam masala is left behind.

  8. Stir in the coriander and remove from the heat. Transfer to a serving dish and garnish with julienne strips of tomato. Serve with Ginger and Cumin-scented Puffed Bread or Butter-flavoured Rice with Spiced Stock.

Variation

You can use fresh corn when it is in season. Remove the green outer leaves, stand the corn on its end and run a sharp knife down the side to slice off the kernels. You will need 6–8 corn cobs, depending on their size.

Per portion Energy 258kcal/1068kJ; Protein 6.9g; Carbohydrate 16.7g, of which sugars 7.6g; Fat 18.7g, of which saturates 5.6g; Cholesterol 5mg; Calcium 8-mg; Fibre 3.2g; Sodium 1165mg.