Sweet Corn Gravy

Sweet corn is always an instant in our place.There is always a stock of frozen corn kernels in my fridge.With good nutrition value,I generally tend to use it extensively in my cooking as salad,gravy or in pulao,biryani.

One day I was running short of proper veggies to cook up a gravy for rotis,that is when I saw this corn and bell pepper lying in my fridge and cooked up this gravy and LO! it turned out to be a good hit !

 
Prepartion Time : 15 min

Cooking Time : 30 mins

Serves : 3 

SweetCorn Cashew Gravy

 

Ingredients

200 gms sweet corn
1 capsicum / green pepper chopped
2 tomatoes chopped
1 onion finely chopped
10-12 cashewnut pods
2 cardamom / elaichi
small stick cinnamon / dalchini
2 cloves/lavang
1 tsp cumin/jeera seeds
Salt as per taste
pinch of sugar.
pinch of turmeric powder.

Method

1. Boil the corn and cook them well in about 2 cups of water.
2. Grind the tomatoes,cashewnut,green chilli,ginger,cloves and cinnamon into a fine paste.
3. Heat oil in a heavy bottomed vessel,add the cumin seeds.As it crackles add about 2 cloves,cardamom and saute the onions until pink.
4. Add the chopped capsicum and saute lightly.
5. Add the ground tomato paste,put in a cup of water and allow the mixture to boil.
6. Add salt,turmeric and sugar and allow the paste to boil till the raw smell of tomato is lost.
7. The mixture slowly starts leaving the side of the pan,now add the boiled corns (drain the water and add just the corn kernels).
8. Let the mixture cook for about 5 -10 mins.
9.If you find the gravy too watery let it boil for some more time so that the gravy thickens. Stir ocassionally,to avoid the mixture sticking to the bottom of the vessel.
10. Garnish with corriander and serve hot with rice ,roti or paratha.