(Image source from: www.tarladalal.com)
Corn Korma is a tasty and a perfect Indian dish that you can easily prepare at your home. This dish has a wonderful flavor, thick texture, and also has a fantastic taste. This dish is perfect for vegetarian and perfect for a weekend dinner. Try this easy dish at your home and surprise your family members.
Preparation Time: 10 min; Cooking Time: 12 min;
-1/2 cup grated sweet corn kernels (makai ke dane)
-1 cup milk
-1 tbsp oil
-1 tsp mustard seeds ( rai / sarson)
-a pinch of asafoetida (hing)
-4 to 5 curry leaves (kadi patta)
-1 tsp finely chopped green chilies
-salt to taste
-1 tsp plain flour (maida)
-2 tbsp finely chopped coriander (dhania)
To Be Ground Into A Smooth Coconut-peppercorn Paste
-4 tbsp grated coconut
-6 black peppercorns (kalimirch)
For The Garnish
-1 tbsp finely chopped coriander (dhania)
1.In a add grated coconut, peppercorns and a little water and blend to a smooth paste and keep it aside.
2.In a bowl, add plain flour and milk, mix it well and keep it aside.
3.Heat the oil in a broad non-stick pan and add the mustard seeds and when the seeds crackle, add the asafoetida, curry leaves and green chilies and fry on a medium flame for a few seconds.
4.Add the sweet corn, mix it well and cook on a slow flame for 2 to 3 minutes and stir occasionally.
5.Add the salt, plain flour-milk mixture and the coconut-peppercorn paste, mix it well and cook on a low flame for 1 to 2 minutes and stir continuously.
6.Add the coriander, mix it well and cook on a medium flame for 1 minute and stir continuously.
7.Switch off the flame and garnish with coriander leaves and serve with rice or paratha.
Nutrient values per serving
-Energy 360 cal
-Protein 8.1 g
-Carbohydrates 26.9 g
-Fiber 4.9 g
-Fat 23.2 g
-Cholesterol 0 mg
-Vitamin A 448.2 mg
-Vitamin B1 0.1 mg
-Vitamin B2 0.2 mg
-Vitamin B3 0.4 mg
-Vitamin C 7.5 mg
-Folic Acid 25.6 mg
-Calcium 220.2 mg
-Iron 1 mg
-Magnesium 0 mg
-Phosphorus 0 mg
-Sodium 25.1 mg
-Potassium 218.1 mg
-Zinc 0.3 mg