How to make Special Corn Curry -

Corn cooked in a coconut milk.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Corn Cob, Scraped Coconut (कसा हुआ नारियल)

Cuisine : Indian

Course : Main Course Vegetarian

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You can also find more Main Course Vegetarian recipes like Soyawadi Aloo Hariyali Paneer Makhani Sarson ka Saag Karela and Raw Mango Curry

Special Corn Curry

Special Corn Curry Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Special Corn Curry Recipe

  • Corn Cob cut into 4 pieces 2

  • Scraped Coconut 4 tablespoons

  • Fresh coriander leaves 4 tablespo

  • Green chillies chopped 3

  • Ginger chopped 1 inch piece

  • Oil 3 tablespoons

  • Mustard seeds 1 teaspoon

  • Curry leaves 8

  • Salt to taste

  • Coconut milk 1/2 cup

Method

Step 1

Pressure cook the corncobs for ten to fifteen minutes. Drain and set aside to cool. Reserve the cooking liquor. Cut each cob into small pieces.

Step 2

Grind the four tablespoons coconut, coriander leaves, green chillies and ginger with sufficient water into a thick paste. Rub this paste on corncob pieces and set aside for half an hour.

Step 3

Heat oil in a non-stick pan. Add the mustard seeds and when the seeds splutter, add the corn and curry leaves. Mix well and cook for two minutes.

Step 4

Add the salt and cooking liquor. Stir to mix, cover and cook for ten minutes. Add the coconut milk and cook till it gets heated through. Serve hot garnished with coriander leaves.

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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.