Corn and Peas Curry Recipe

This Corn and Peas Curry is a vibrant and flavorful dish that combines sweet corn and tender green peas in a rich, aromatic gravy, making it a perfect centerpiece for any Indian meal. With a delightful blend of spices and the freshness of ingredients, this curry brings a taste of comfort to your dining table. It is best served hot alongside jeera rice, onion cucumber salad, and a sweet dessert like paan matka kulfi.

Ingredients

Nutritional Information

Preparation Steps

1. Cooking the Corn:
   Begin by pressure cooking the corn on the cob. In a pressure cooker, combine the cut corn pieces with salt and enough water to cover them. Cook for about 2 whistles, then turn off the heat and let the pressure release naturally. Once the pressure has released, carefully open the cooker, drain any excess water, and set the corn aside.

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2. Making the Gravy:
   Next, prepare the spice paste for the curry. Heat a skillet over medium flame, and dry roast the cumin seeds, coriander seeds, and dry red chillies until they become fragrant, which should take about 3-5 minutes. Once roasted, transfer the spices into a mixer jar.

3. Sautéing the Aromatics:
   In the same skillet, add 2 teaspoons of sunflower oil and heat it over medium flame. Add the minced garlic, ginger, and sliced onions to the oil. Sauté the mixture for about 5-7 minutes or until the onions turn soft and lightly browned. Stir in the grated coconut and sauté for another minute until it is well incorporated.

4. Blending the Paste:
   Remove the skillet from the heat and allow the mixture to cool slightly. Once cooled, add it to the mixer jar containing the roasted spices. Blend everything into a smooth paste, adding a little water if necessary, and set aside.

5. Tempering and Cooking the Curry:
   In a kadai (wok), heat the remaining 2 teaspoons of sunflower oil over medium flame. Add the mustard seeds and curry leaves, allowing them to crackle. Afterward, pour in the homemade tomato puree and bring it to a single boil.

6. Combining Ingredients:
   Once the tomato puree reaches a boil, add the freshly ground spice-onion paste mixture. Stir well to combine all the ingredients. Now, add turmeric powder, garam masala, and Kashmiri red chilli powder. Mix thoroughly to ensure even distribution of spices.

7. Adding Corn and Peas:
   Incorporate the boiled corn into the gravy, adjusting the consistency of the curry by adding water as needed. Gently fold in the green peas, cover the kadai, and bring the Corn and Peas Curry to a brisk boil.

8. Final Seasoning:
   At this point, taste the curry and adjust the salt and spices as desired. Once everything is well combined and heated through, turn off the heat.

9. Serving:
   Transfer the Corn and Peas Curry to a serving bowl and serve hot. This dish pairs beautifully with jeera rice, Lachedar Kakdi Pyaz Kachumber (onion cucumber salad), and can be rounded off with a delightful dessert like paan matka kulfi.

Conclusion

This Corn and Peas Curry Recipe not only showcases the delightful flavors of Indian cuisine but also serves as a wholesome vegetarian option that everyone will enjoy. The combination of spices and fresh ingredients creates a dish that is both nourishing and satisfying, perfect for any occasion. Enjoy your culinary creation and the wonderful experience it brings to your table!