How to make CORN CURRY IN YOGURT PEANUT GRAVY - skk -

Thick slices of corn on the cob cooked in a creamy yogurt and peanut gravy

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Corn on the cob, Yogurt (दही)

Cuisine : Gujarati

Course : Main Course Vegetarian

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CORN CURRY IN YOGURT PEANUT GRAVY - skk

CORN CURRY IN YOGURT PEANUT GRAVY - skk Recipe Card

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Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

Prep Time : 21-25 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet & Sour

Ingredients for CORN CURRY IN YOGURT PEANUT GRAVY - skk Recipe

  • Corn on the cob boiled and thickly sliced 2

  • Yogurt 1 cup

  • Raw peanuts 1 cup

  • Gram flour 1 1/2 tablespoons

  • Oil 1 tablespoon

  • Cumin seeds 1 teaspoon

  • Asafoetida 1/4 teaspoon

  • Garlic cloves crushed 3-4

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Coriander powder 2 teaspoons

  • Sugar 1 pinch

  • Lemon juice 2 teaspoons

  • Fresh coriander leaves chopped 1 tablespoon

Method

Step 1

Put peanuts into a mixer jar, grind to coarse powder and transfer into a bowl.

Step 2

Take yogurt in a bowl, add gram flour and 1 cup water and whisk till smooth.

Step 3

Heat oil in a deep non-stick pan, add cumin seeds and saute till their colour changes. Add asafoetida and sauté till fragrant.

Step 4

Add ground peanuts and mix and sauté for 1-2 minutes. Add garlic, mix and sauté for a minute.

Step 5

Add yogurt mixture, ¼ cup water salt, turmeric powder and coriander powder and mix well.

Step 6

Add boiled corn slices and sugar and mix, cover and cook for 10 minutes on medium heat.

Step 7

Add lemon juice, mix, cover and cook for 2 minutes. Take the pan off the heat and transfer into serving bowl. Garnish with coriander leaves and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.