Corn and Peas Curry: A Wholesome Indian Delight
Corn and Peas Curry is a vibrant and comforting vegetarian dish that brings the goodness of sweet corn and nutritious peas together in a flavorful gravy. This recipe showcases the warm and aromatic spices of Indian cuisine, making it the perfect choice for a satisfying main course. The blend of roasted whole spices, ginger, garlic, and coconut elevates the dish, while the sweetness of corn and the freshness of peas create a delightful contrast in every bite. Serve this curry with Laccha Paratha or steamed rice for a wholesome meal that will leave your taste buds craving more!
Ingredients for Corn and Peas Curry
| Ingredients | Quantity |
|---|---|
| Cooked Corn (cut into 1-inch rounds) | 2 corn cobs |
| Salt | To taste |
| Water | As needed |
| For Gravy: | |
| Cumin Seeds | 2 tsp |
| Coriander Seeds | 1 tsp |
| Dried Red Chillies | 5 |
| Oil | 2 tsp |
| Garlic | 6 cloves |
| Ginger | 1 inch |
| Onion | 2, thinly sliced lengthwise |
| Coconut (grated) | 2 tbsp |
| Mustard Seeds | 1 tsp |
| Curry Leaves | 2 sprigs |
| Tomato Puree | 1/2 cup |
| Turmeric Powder | 1/4 tsp |
| Garam Masala Powder | 1 tsp |
| Kashmiri Red Chilli Powder | 1 tsp |
| Green Peas | 1/4 cup |
Nutritional Information (Approx.)
| Nutrient | Per Serving |
|---|---|
| Calories | 150 kcal |
| Protein | 3 g |
| Carbohydrates | 30 g |
| Fat | 5 g |
| Fiber | 4 g |
| Sodium | 250 mg |
| Cholesterol | 0 mg |
(Note: Nutritional values are approximate and may vary based on serving size and ingredients used.)
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Serves: 4
Instructions for Corn and Peas Curry
-
Cook the Corn:
- In a pressure cooker, add the corn cobs, salt, and enough water to cover the corn. Cook for 2 whistles.
- Once done, turn off the heat and allow the pressure to release naturally. Open the cooker, drain the water, and set it aside to cool.
- After the corn cools down, slice it into 1-inch round pieces and set aside.
-
Prepare the Spice Mixture:
- In a dry pan, add cumin seeds, coriander seeds, and dried red chillies. Roast the spices on low heat for about 3-5 minutes, stirring occasionally. Once fragrant, turn off the heat and allow the mixture to cool.
- Once cooled, set aside.
-
Prepare the Onion and Ginger-Garlic Paste:
- In a separate pan, heat 2 teaspoons of oil. Add the garlic, ginger, and sliced onions, and sauté until the onions become soft and golden brown.
- Add the grated coconut and cook for an additional minute. Turn off the heat and let this mixture cool.
- Once cooled, transfer it to a mixer grinder along with the roasted spice mixture and a bit of water. Grind everything into a smooth paste and set aside.
-
Cook the Curry Base:
- Heat 2 teaspoons of oil in a pan. Add the mustard seeds and curry leaves. Let them crackle and release their fragrance.
- Add the tomato puree to the pan and bring it to a boil. Stir occasionally to ensure it doesn’t stick to the pan.
-
Combine and Cook:
- Once the tomato puree starts boiling, add the prepared spice paste to the pan and cook for 1 minute, allowing the flavors to blend.
- Now, add turmeric powder, garam masala powder, and Kashmiri red chilli powder. Mix well and cook for another 2 minutes.
-
Add Corn and Peas:
- Add the boiled corn, green peas, and water (as needed) to adjust the consistency of the curry.
- Cover the pan and cook for 3-4 minutes, letting the peas cook through and the flavors meld together.
- Taste and adjust seasoning with salt if needed.
-
Serve:
- Once the curry is cooked and the flavors are well combined, turn off the heat.
- Serve the Corn and Peas Curry with hot Laccha Paratha, steamed rice, or a side of Bottle Gourd Raita for a delicious meal.
Tips for Perfect Corn and Peas Curry:
- Roast the Spices Well: Don’t rush the roasting of the spices. A good roast enhances the aroma and flavor of the curry.
- Adjust Consistency: Feel free to add more water if you prefer a thinner gravy or reduce the water for a thicker consistency.
- Variations: You can add other vegetables like carrots, potatoes, or beans for a more robust curry.
- Spice Level: Adjust the quantity of Kashmiri red chilli powder and dried red chillies to control the heat level of the curry. For a milder version, you can reduce the amount of red chillies.
This Corn and Peas Curry is not just easy to make but also bursting with flavors that are sure to please everyone at the table. With a balance of heat, sweetness, and spice, it’s a versatile dish that can be enjoyed on any occasion. Try this recipe today, and treat yourself to a satisfying Indian meal!
