Corn cooked in an onion yogurt gravy
 
 
Cuisine: Indian
Serves: 4
Ingredients
  • 2 whole corn, cut into small circles (about 1-2 inch in size)
  • 2 tbsp ghee (clarified butter-see note above)
  • 2 tbsp garlic paste
  • 1 tsp ginger, grated
  • 2 medium onions, finely chopped (In India, we generally use red onions for most of our preparations)
  • 1 cup yogurt, sour and thick (If the yogurt is not sour keep it out of the refrigerator for a few hours)
  • 1.5 tsp red chilli powder (Like I said feel free to reduce the spices)
  • 2 tsp dried coriander powder
  • ½ tsp turmeric powder
  • Salt to taste
  • ½ cup cream
Instructions
  1. Pressure cook the cut pieces of corn with a little salt for 5-7 minutes (1 big whistle and 2 small whistles).
  2. In a heavy bottom pan or kadhai, add the 2 tbsp of ghee. When the ghee is hot, add the garlic paste, finely chopped onions and grated ginger and fry for 5-6 minutes.
  3. Add the red chilli powder, salt, coriander powder, turmeric and the yogurt. Stir it continuously. Keep stirring till the mixture leaves ghee on the sides (you will see the oil floating on the sides of the pan- that's your cue that it's done).
  4. Add the cream and again cook till the ghee comes on the sides.
  5. Put the boiled corn in the gravy and pressure cook for 2-4 minutes- the corn should be soft and the gravy would have seeped in the corn.
Recipe by The Novice Housewife at https://novicehousewife.com/2011/04/19/neela-auntys-bhuttey-ki-sabzi/