How to Make Corn Curry

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk is more affordable.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: individual spices

A homemade blend can reduce additives and costs.

Heat the ghee in a heavy-bottomed saucepan.

Add the bruised cardamom pods and fry for a few seconds to release their aroma.

Add the corn kernels and fry for about 1 minute. Remove with a slotted spoon to drain on absorbent paper. Discard the skins of the cardamom pods.

Add the onions, ginger, garlic and fresh green chilli to the remaining ghee and stir-fry until the onion starts to change colour.

Add the turmeric, cumin and chilli powder and fry for 2 minutes. Add a little water to the mixture if it is inclined to stick.

Lightly whisk together the yoghurt, water, salt and sugar and gradually stir into the mixture.

Reduce the heat and simmer for 3 minutes.

Stir in the corn kernels and simmer gently for another 10 minutes, stirring occasionally.

Add the garam masala and fresh coriander leaves and simmer for 1 minute.

Remove to a serving dish and decorate with chilli flowers.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens