Jain Corn Tamatar Nu Shaak

Ingredients

• 1 corn on the cob
• 4 medium tomatoes, roughly chopped
• 2-3 tablespoons oil
• 1 inch cinnamon 
• 4-5 cloves
• 4-5 black peppercorns
• 1 dried red chilli
• 1 tablespoon melon seeds
• 1 tablespoon roasted unsalted peanuts, peeled
• ¼ teaspoon turmeric powder
• Salt to taste
• Tempering
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• ¼ teaspoon asafoetida (hing)
• 1 medium green capsicum, finely chopped  
• 2-3 green chillies, chopped
• 2 medium tomatoes, finely chopped
• 1 teaspoon coriander powder
• ½ teaspoon garam masala powder
• 1 teaspoon cumin powder
• ¼ teaspoon chaat masala
• ½ teaspoon red chilli powder
• ½ cup grated cottage cheese (paneer)
• Salt to taste
• 1 teaspoon sugar
• 2 tablespoons fresh cream
• ¼ teaspoon green cardamom powder
• 1 teaspoon dried fenugreek leaves (kasuri methi)
• 1 teaspoon lemon juice
• 1½ tablespoons chopped fresh coriander leaves
• Fresh coriander sprig for garnish
• Paranthe to serve

Method

1. Roast the corn on the cob on direct flame till well charred from all sides. 
2. Place the corn on the worktop and remove the corn kernels with the help of a knife. Put the corn kernels into a blender jar. Blend to a coarse paste. 
3. Heat oil in a non-stick pan. Add cinnamon, cloves, black peppercorns and dried red chilli, mix and sauté for a few seconds. 
4. Add tomatoes, mix well and saute till soft and pulpy. 
5. Add melon seeds and roasted peanuts, mix well and cook for 1-2 minutes. 
6. Add turmeric powder and salt and mix well. Add ½ cup water, mix and cook for 2-3 minutes. 
7. Switch the heat off, discard the cinnamon stick and allow the mixture to cool slightly. Put the mixture into a blender jar and blend to a fine paste. 
8. For the tempering, heat oil in a non-stick pan, add cumin seeds and asafoetida and mix well. 
9. Add green capsicum, mix and saute for 1-2 minutes. Add green chillies and tomatoes, mix well and saute for 1-2 minutes. 
10. Add blended paste, mix and cook for 1 minute. Add blended corn mixture and mix well. Add 1 cup water and mix.
11. Add coriander powder, garam masala powder, cumin powder, chaat masala, and red chilli powder, mix well and cook for 2-3 minutes. 
12. Add cottage cheese and mix. Add salt, sugar and fresh cream and mix well. 
13. Add green cardamom powder, dried fenugreek leaves and lemon juice and mix well. Add coriander leaves, mix and switch the heat off. 
14. Transfer the mixture into a serving bowl. Garnish with coriander sprig. Serve hot with paranthe.