Corn And Peas Curry Recipe
Corn and Peas Curry Recipe is a lip smacking dish of boiled sweet corn on the cob cut into pieces and dunked in a masaledar gravy. Adding more fiber and nutrition to this dish are the green peas that go perfectly well with the corn in this curry. Serve it along with some steamed rice and kachumber for a complete Sunday afternoon meal.
Corn and Peas Curry Recipe is a unique recipe of a corn on the cob curry.
The gravy is made by roasting the whole spices and ginger, garlic and onions into a spice paste and then simmered with the pre boiled corn on the cob cut into pieces.
This dish also contains green peas that adds a lovely colour and crunch to the dish. Serve it along with rice or rotis, as per your choice.
Serve Corn and Peas Curry Recipe along with Jeera Rice Recipe, Lachedar Kakdi Pyaz Kachumber Recipe - Onion Cucumber Salad and finish the meal with Paan Matka Kulfi Recipe as dessert.
If you like this recipe, you can try our other Corn Recipes such as:
15 M
40 M
55 M
4 Servings
Ingredients
-
To cook the corn
- 2 Corn Cob , cut into 1 inch pieces
- Salt , to taste
- Water , as required For the gravy
- 2 teaspoons Cumin seeds (Jeera)
- 1 teaspoon Coriander seeds
- 5 Dry red chillies
- 2 teaspoons Cooking oil
- 6 cloves Garlic
- 1 inch Ginger
- 2 Onions , sliced
- 2 tablespoons Fresh coconut , grated
- 2 teaspoons Cooking oil
- 1 teaspoon Mustard seeds
- 2 sprig Curry leaves
- 1/2 cup Homemade tomato puree
- Salt , to taste
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Garam masala powder
- 1 teaspoon Kashmiri red chilli powder
- 1/4 cup Green peas (Matar)
How to make Corn And Peas Curry Recipe
To begin making the Corn and Peas Curry Recipe, we will first cook the corn on the cob.
In a pressure cooker, combine the cut corn along with salt and water, pressure cook for 2 whistles.
Turn off the flame and allow the pressure to release naturally.
Open the cooker, drain off the excess water and keep the corn aside.
The next step is to make the gravy for the Corn and Peas Curry.
Heat a skillet on medium flame, dry roast the cumin seeds, coriander seeds and dry red chillies until fragrant this will take about 3-5 minutes.
Transfer the dry roasted whole spices into a mixer jar.
Next in the same pan, add some oil and heat on medium flame, to this add the garlic cloves, ginger and onions.
Saute these for about 5-7 minutes until the onions turns soft and lightly brown. Once done,stir in the grated coconut and saute for a minute.
Mix well and turn off the heat. Allow the mixture to cool and add it to the mixer jar that has the whole spices.
Grind this into a smooth paste using some water and set aside.
Heat a kadai with oil on medium flame, to this add mustard seeds, and curry leaves and allow it to crackle.
Next add the tomato puree and bring it to a single boil.
Once it comes to a boil, add the freshly ground spice-onion paste mixture, and mix well to combine.
Now add the turmeric powder, garam masala and kashmiri red chilli powder and mix well.
At this stage add the boiled corn, into the gravy, adjust the consistency of the Corn and Peas Curry by adding the required amount of water.
Add the peas, cover and bring the Corn and Peas Curry to a brisk boil. Check the salt and spices at this stage and adjust the taste accordingly.
Once done, turn off the heat, transfer the Corn and Peas Curry Recipe to a bowl and serve hot.
Serve Corn and Peas Curry Recipe along with Jeera Rice Recipe, Lachedar Kakdi Pyaz Kachumber Recipe - Onion Cucumber Salad and finish the meal with Paan Matka Kulfi Recipe as dessert.
Archana's Kitchen
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