Serves 1
Directions
- 1Roast 1 corn and separate the kernels.
- 2Grind half of the corn coarsely.
- 3In 2 tbsp of hot oil, add 1 tej patta, 1 big elaichi, 2 small elaichi, 1/4 inch dalchini, 3 dry red chillies, 1 green chilli, 5 almonds, 8 cashews, 4 chopped tomatoes, salt to taste, and 1.5 cups of water.
- 4Mix well and cover and cook for 5 minutes.
- 5Remove all whole spices and make a paste.
- 6In 1/4 cup of hot oil, add a pinch of hing and finely chopped capsicum, sauté for 1 minute.
- 7Add the prepared gravy, 1/4 tbsp haldi, 3/4 tbsp red chilli powder, salt to taste, and 1/4 tbsp dhaniya powder.
- 8Mix well and add 1/2 cup water to adjust consistency.
- 9Cover and cook for 3 minutes until oil is released.
- 10Add the previously roasted corn.
- 11Garnish with kasuri methi and fresh malai.
- 12Serve hot.
Ingredients
- 1 corn
- 2 tbsp oil
- 1 tej patta
- 1 big elaichi
- 2 small elaichi
- 0.25 inch dalchini
- 3 dry red chilli
- 1 green chilli
- 5 almonds
- 8 cashews
- 4 tomatoes
- to taste salt
- 1.5 cups water
- 0.25 cup oil
- 1 pinch hing
- finely chopped capsicum
- 0.25 tbsp haldi
- 0.75 tbsp red chilli powder
- to taste salt
- 0.25 tbsp dhaniya powder
- 0.5 cup water
- kasuri methi
- fresh malai
Equipment
panlidgrinderplatespoon
Tips
- Highly addictive. Guys, if you avoid certain ingredients during Chaumasa, you are free to skip them.
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