Serves: 6
Cooking Time: 20 mins
- 3 tbsp ghee
- 2 finely chopped onions
- 1 tbsp garlic paste
- all the contents of the CRISTA Spicy Corn Curry Mix
- 1 cup tomato puree
- 2 boiled corn on the cob cut into 2-inch pieces
- 1 ½ cup coconut milk
- 2 tbsp tamarind juice
- 1 tsp corn flour
- salt to taste
Ingredients for garnishing: freshly chopped coriander
Preparation
Heat the ghee in a large pot. Add the onions, garlic paste and sauté for 3-4 mins. Empty the contents of CRISTA Spicy Corn Curry Mix and stir and cook until aromatic. Add the tomato puree mixed in corn flour. Add salt to taste. Cook for 5-7 mins on a slow flame. Add the boiled corn on the cobs. Next add the coconut milk and tamarind juice. Cook on slow flame for 5 mins. Garnish with freshly chopped coriander and serve hot with parathas or steamed rice. Enjoy! If you love it, share it!