Mughlai Corn Curry

This rich, creamy, sweet and spicy mughlai curry dish. At first, it is spicy from all the masalas, and when you work through your way to sweet corn, it is actually sweet. It is little different from the other curries. One can have this with rice, naans, paratha, but my personal favorite is garlic naan. Keep in mind, this dish is high in calories, so keep those workout outfits handy, hehe.

Ingredients:-

• 3 cups Sweet Yellow Corn,
  
• 1 Big Red Onion, grated
  
• 4-5 Garlic Cloves, grated
  
• 1/2 tsp Ginger, grated
  
• 1-1/2 cups Tomato Puree
  
• 1 Potato, cubed
  
• 1 cup Khoya, grated
  
• 2 Green Chillies, chopped
  
• 1 tbsp Dhania-Jeera Powder
  
• 1/4 tsp Turmeric Powder
  
• 1 tsp Kichen-King Masala
  
• 1 tsp Red Chilli Powder
  
• 2 Green Cardamom
  
• 1 Bay Leaf
  
• 1 tsp Shaahi Jeera
  
• 1 tsp Amchur
  
• 1/2 tsp Kasuri Methi
  
• 1 cup Vegetable stock
  
• 1/4 cup Heavy Cream
  
• 2 tbsp Oil
  
• 2 tbsp Ghee
  
• 1 tbsp Butter
  
• Salt to taste
  

Method:-

1. Heat oil and ghee in pan. Add shaahi jeera, cardamom, and bay leaf. Roast them.

2. Add potato and cook them.

3. In same pan add onion, ginger, green chili, and garlic. Saute for 3-4 minutes.

4. Add tomato puree, salt, red chili powder, amchur, dhania-jeera and cook for 3-4 minutes or until oil is separated.

5. Add corn, vegetable stock, khoya, and kitchen-king masala. Stir well, cover with lid and let it boil on medium-low heat for 10-15 minutes.

6. Add heavy cream and kasuri methi, stir, and cook it on low heat for 2-3 minutes.

7. Pour this curry in serving bowl and place hipping spoon of butter on top.

8. Serve hot with Garlic Naan.

Enjoy..


Also checkout my upcoming posts..


1.Shaam Savera - Paneer Stuffed Spinach Kofta in Tangy Tomato Gravy.





2. Pasta Shell With Mascarpone and Roasted Red Bell Pepper.




3.Lentil Risotto With Pomegranate Wine.



Enjoy...