Creamy Masala Corn| Sweet Corn Vegetable Recipe| Spoons of Sangeeta

chaat masala

🥗Healthier: cumin and coriander powder

💰Cheaper: cumin

Cumin adds a similar earthy flavor.

pomegranate seeds

🥗Healthier: diced apples

💰Cheaper: raisins

Diced apples provide sweetness and crunch.

sev

🥗Healthier: baked chickpeas

💰Cheaper: crispy tortilla strips

Baked chickpeas add crunch with less fat.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more cost-effective.

Soak 15-20 cashews in hot water for 20 minutes and set aside.

Grate 2 medium-sized onions and puree 4 medium-sized tomatoes.

Chop 2 green chilies and prepare 1-1.5 tablespoons of ginger paste.

In a kadhai (wok), heat some oil and add about 2 tablespoons of butter.

Add the ginger paste to the hot oil and sauté until golden brown.

Add the tomato puree and cook until it thickens.

Add the dry spices: 1 tablespoon coriander powder, 1 tablespoon vegetable masala, 0.5 tablespoon garam masala, and 0.5 tablespoon turmeric. Stir well.

Add the chopped green chilies and cook for 2-3 minutes.

Add a little water to ensure the spices are well cooked and cover for 2-3 minutes.

Once the masala is cooked, add the sweet corn and stir for 1-2 minutes.

Add the soaked cashew paste and mix well, cooking for another 1-2 minutes.

Add 1 cup of cream and half a tablespoon of sugar to balance the flavors, stirring well.

Cook for an additional 1-2 minutes until everything is well combined and heated through.

Equipment Needed

Spice Level:

Dietary