Corn and Peas Curry Recipe
A delightful Indian vegetarian dish that brings together sweet corn and fresh peas in a flavorful curry base, enhanced by an aromatic blend of spices and coconut. This unique recipe brings out the comforting goodness of corn on the cob and green peas, making it a perfect main course for any occasion.
Cuisine: Indian
Course: Main Course
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Corn Cob | 2, cut into 1-inch pieces |
| Salt | To taste |
| Water | As required |
| Cumin Seeds (Jeera) | 2 teaspoons |
| Coriander Seeds (Dhania) | 1 teaspoon |
| Dry Red Chillies | 5 |
| Oil | 4 teaspoons |
| Garlic | 6 cloves |
| Ginger | 1 inch piece |
| Onions | 2, sliced |
| Fresh Coconut | 2 tablespoons, grated |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| Curry Leaves | 2 sprigs |
| Homemade Tomato Puree | 1/2 cup |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Kashmiri Red Chilli Powder | 1 teaspoon |
| Green Peas (Matar) | 1/4 cup |
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Instructions
-
Cook the Corn:
- Begin by cooking the corn on the cob. In a pressure cooker, add the cut corn, salt, and sufficient water. Close the lid and pressure cook for about 2 whistles.
- Once done, turn off the heat and let the pressure release naturally. Open the cooker, drain the excess water, and set the cooked corn aside.
-
Prepare the Spice and Coconut Paste:
- In a dry skillet, roast the cumin seeds, coriander seeds, and dry red chillies on medium heat for about 3-5 minutes until they become fragrant. Remove from heat and transfer the roasted spices to a mixer jar.
- In the same skillet, heat 2 teaspoons of oil. Add garlic, ginger, and onions, and sauté for 5-7 minutes until the onions soften and turn lightly brown. Stir in the grated coconut and sauté for another minute.
- Turn off the heat and let the mixture cool. Once cooled, add it to the mixer jar with the roasted spices and grind everything into a smooth paste, adding water as needed.
-
Make the Gravy:
- Heat a kadai (wok) with 2 teaspoons of oil over medium heat. Add mustard seeds and curry leaves. Allow them to crackle.
- Add the homemade tomato puree and bring it to a single boil.
- Once the tomato puree boils, add the smooth, freshly ground spice-coconut paste. Stir well to combine.
- Add the turmeric powder, garam masala, and Kashmiri red chilli powder. Stir again to blend the spices.
-
Combine the Corn and Peas:
- Add the cooked corn to the gravy and stir gently. Adjust the consistency of the curry by adding water, depending on your preferred thickness.
- Add the green peas and stir well. Cover the pan and bring the curry to a brisk boil. Check the seasoning and adjust salt and spices according to taste.
-
Final Touch:
- Once the curry is well-cooked and the flavors have melded together, turn off the heat. Transfer the Corn and Peas Curry to a serving bowl.
Serving Suggestions
Serve the Corn and Peas Curry hot with Jeera Rice, a refreshing Lachedar Kakdi Pyaz Kachumber (Onion Cucumber Salad), and finish the meal with a sweet Paan Matka Kulfi for a truly satisfying and well-rounded meal.
Enjoy this comforting and flavorful Corn and Peas Curry as the perfect main course for your next family meal, special occasion, or simply to delight your taste buds with the goodness of Indian spices!
