Corn And Peas Curry Recipe
A vegetarian Indian recipe with corn cob - cut into 1 inch, salt - to taste, water - as required. Ready in 55 min, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
22 steps- 1
To begin making the Corn and Peas Curry Recipe, we will first cook the corn on the cob
corn cob - cut into 1 inch(2 pieces)sprig curry leaves(2)green peas (matar)(1/4 cup) - 2
Into a pressure cooker, add the cut corn along with salt and water, pressure cook for 2 whistles
corn cob - cut into 1 inch(2 pieces)salt - to tastewater - as requiredsalt - to taste - 3
Turn off the heat and allow the pressure to release naturally
- 4
Once done open the cooker, drain off the excess water and keep the corn aside
corn cob - cut into 1 inch(2 pieces)water - as required - 5
The next step is to make the gravy for the Corn and Peas Curry
corn cob - cut into 1 inch(2 pieces)sprig curry leaves(2)green peas (matar)(1/4 cup) - 6
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
teaspoons cumin seeds (jeera)(2)coriander seeds(1 teaspoon)dry red chillies(5)mustard seeds(1 teaspoon)kashmiri red chilli powder(1 teaspoon) - 7
Transfer the dry roasted whole spices into a mixer jar
corn cob - cut into 1 inch(2 pieces) - 8
Next in the same pan, add some oil and heat on medium flame, to this add the garlic cloves, ginger and onions
cloves garlic(6)inch ginger(1)onions - sliced(2) - 9
Saute these for about 5-7 minutes until the onions turns soft and lightly brown
onions - sliced(2) - 10
Once done,stir in the grated coconut and saute for a minute
tablespoons fresh coconut - grated(2) - 11
Mix well and turn off the heat
- 12
Allow the mixture to cool and add it to the mixer jar that has the whole spices
- 13
Grind everything into a smooth paste using some water and set aside
corn cob - cut into 1 inch(2 pieces)water - as required - 14
Heat a kadai with oil on medium flame, to this add mustard seeds, and curry leaves and allow it to crackle
teaspoons cumin seeds (jeera)(2)coriander seeds(1 teaspoon)mustard seeds(1 teaspoon)sprig curry leaves(2) - 15
Next add the tomato puree and bring it to a single boil
homemade tomato puree(1/2 cup) - 16
Once it comes to a boil, add the freshly ground spice-onion paste mixture, and mix well to combine
tablespoons fresh coconut - grated(2) - 17
Now add the turmeric powder, garam masala and kashmiri red chilli powder and mix well
turmeric powder (haldi)(1/4 teaspoon)garam masala powder(1 teaspoon)kashmiri red chilli powder(1 teaspoon) - 18
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
corn cob - cut into 1 inch(2 pieces)water - as requiredsprig curry leaves(2)green peas (matar)(1/4 cup) - 19
Add the peas, cover and bring the Corn and Peas Curry to a brisk boil
corn cob - cut into 1 inch(2 pieces)sprig curry leaves(2)green peas (matar)(1/4 cup) - 20
Check the salt and spices at this stage and adjust the taste accordingly
salt - to tastesalt - to taste - 21
Once done, turn off the heat, transfer the Corn and Peas Curry Recipe to a bowl and serve hot
corn cob - cut into 1 inch(2 pieces)sprig curry leaves(2)green peas (matar)(1/4 cup) - 22
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
corn cob - cut into 1 inch(2 pieces)sprig curry leaves(2)green peas (matar)(1/4 cup)
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Corn And Peas Curry Recipe
A vegetarian Indian recipe with corn cob - cut into 1 inch, salt - to taste, water - as required. Ready in 55 min, serves 4.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
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Directions
22 steps- 1
To begin making the Corn and Peas Curry Recipe, we will first cook the corn on the cob
corn cob - cut into 1 inch(2 pieces)sprig curry leaves(2)green peas (matar)(1/4 cup) - 2
Into a pressure cooker, add the cut corn along with salt and water, pressure cook for 2 whistles
corn cob - cut into 1 inch(2 pieces)salt - to tastewater - as requiredsalt - to taste - 3
Turn off the heat and allow the pressure to release naturally
- 4
Once done open the cooker, drain off the excess water and keep the corn aside
corn cob - cut into 1 inch(2 pieces)water - as required - 5
The next step is to make the gravy for the Corn and Peas Curry
corn cob - cut into 1 inch(2 pieces)sprig curry leaves(2)green peas (matar)(1/4 cup) - 6
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
teaspoons cumin seeds (jeera)(2)coriander seeds(1 teaspoon)dry red chillies(5)mustard seeds(1 teaspoon)kashmiri red chilli powder(1 teaspoon) - 7
Transfer the dry roasted whole spices into a mixer jar
corn cob - cut into 1 inch(2 pieces) - 8
Next in the same pan, add some oil and heat on medium flame, to this add the garlic cloves, ginger and onions
cloves garlic(6)inch ginger(1)onions - sliced(2) - 9
Saute these for about 5-7 minutes until the onions turns soft and lightly brown
onions - sliced(2) - 10
Once done,stir in the grated coconut and saute for a minute
tablespoons fresh coconut - grated(2) - 11
Mix well and turn off the heat
- 12
Allow the mixture to cool and add it to the mixer jar that has the whole spices
- 13
Grind everything into a smooth paste using some water and set aside
corn cob - cut into 1 inch(2 pieces)water - as required - 14
Heat a kadai with oil on medium flame, to this add mustard seeds, and curry leaves and allow it to crackle
teaspoons cumin seeds (jeera)(2)coriander seeds(1 teaspoon)mustard seeds(1 teaspoon)sprig curry leaves(2) - 15
Next add the tomato puree and bring it to a single boil
homemade tomato puree(1/2 cup) - 16
Once it comes to a boil, add the freshly ground spice-onion paste mixture, and mix well to combine
tablespoons fresh coconut - grated(2) - 17
Now add the turmeric powder, garam masala and kashmiri red chilli powder and mix well
turmeric powder (haldi)(1/4 teaspoon)garam masala powder(1 teaspoon)kashmiri red chilli powder(1 teaspoon) - 18
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
corn cob - cut into 1 inch(2 pieces)water - as requiredsprig curry leaves(2)green peas (matar)(1/4 cup) - 19
Add the peas, cover and bring the Corn and Peas Curry to a brisk boil
corn cob - cut into 1 inch(2 pieces)sprig curry leaves(2)green peas (matar)(1/4 cup) - 20
Check the salt and spices at this stage and adjust the taste accordingly
salt - to tastesalt - to taste - 21
Once done, turn off the heat, transfer the Corn and Peas Curry Recipe to a bowl and serve hot
corn cob - cut into 1 inch(2 pieces)sprig curry leaves(2)green peas (matar)(1/4 cup) - 22
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
corn cob - cut into 1 inch(2 pieces)sprig curry leaves(2)green peas (matar)(1/4 cup)
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