Chatpatti Makai Masala Recipe – Spicy Steamed Corn Masala
Description:
Chatpatti Makai Masala, also known as Corn on the cob in a tasty peanut curry, is a delightful Indian dish that beautifully marries the earthy flavor of roasted peanuts with the crisp, sweet corn. This spicy and aromatic recipe is perfect for lunch, offering a vibrant combination of flavors and textures that make it a treat for the senses.
Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Sweet corn | 200 grams |
| Raw Peanuts (Moongphali) | 1 cup, roasted and ground coarsely |
| Tomatoes | 3, pureed |
| Ginger | 1 inch, peeled and grated |
| Cumin seeds (Jeera) | 1 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Red Chilli powder | 1 teaspoon |
| Garam masala powder | 1/2 teaspoon |
| Green Chillies | 3-4, finely chopped |
| Oil | 4 tablespoons |
| Salt | To taste |
| Coriander (Dhania) Leaves | 4 sprigs, chopped for garnishing |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Instructions
-
Steam the Sweet Corn:
- Begin by steaming the sweet corn kernels in a pressure cooker. Place the corn kernels in the cooker and add 1/4 cup of water, along with a pinch of salt.
- Close the lid, place the weight on top, and cook for 2 whistles. Once the cooking is done, turn off the heat and let the pressure release naturally.
-
Prepare the Masala Base:
- Heat oil in a heavy-bottomed pan over medium heat. Add the cumin seeds, grated ginger, and asafoetida (hing). Stir for about a minute until the ingredients are fragrant.
- Add the coarsely ground roasted peanut powder to the pan. Stir everything together for a minute to allow the peanut flavor to blend with the spices.
-
Add Tomatoes and Spices:
- Pour in the pureed tomatoes, and mix well with the other ingredients. Add turmeric powder, red chili powder, garam masala powder, and finely chopped green chilies. Stir the mixture and cook until the tomatoes soften and the masala begins to boil.
-
Combine the Corn:
- Once the tomato mixture is well cooked, add the steamed corn kernels. Stir well to coat the corn with the spicy peanut masala. Check for salt and adjust as necessary.
- Reduce the heat to low and cover the pan. Let the corn cook in the masala for another 10 minutes, allowing it to absorb all the flavors.
-
Garnish and Serve:
- Turn off the heat and garnish the Chatpatti Makai Masala with freshly chopped coriander leaves.
- Serve hot as a side dish with Panchmel Dal and soft, fluffy phulkas for a complete and satisfying meal.
Enjoy the delicious, spicy, and nutty flavors of this Chatpatti Makai Masala! It’s a unique and flavorful way to enjoy corn, perfect for a special lunch or a tasty snack.
