Sweetcorn Curry (Makai Nu Shaak)

Step 1/4

• 3 tbsp oil
• 1 tsp cumin seed
• 1 dry red chili
• ¼ tsp asafoetida

Heat oil and a dry red chilli on medium heat, then add the red chilli, cumin seeds and asafoetida.

Step 2/4

• 2 onion (finely chopped)
• 80 ml fresh tomato purée
• 1 tbsp tomato purée (passata)
• 2 tbsp ginger paste
• ½ tsp turmeric powder
• 1½ tsp chili powder
• ½ tsp coriander cumin powder
• ¼ tsp garam masala
• salt

Once they start to crackle, add the chopped onions sauté until soft and translucent. Next, add both the tomato purees, ginger paste, turmeric powder, chilli powder, coriander-cumin powder, garam masala powder and salt.

Step 3/4

• 500 g sweet corn (frozen)
• 4 tbsp yogurt
• 60 g peanuts (crushed)

Sauté until the puree thickens, then add the sweetcorn, crushed peanuts and yoghurt before mixing well.

Step 4/4

• 2 tbsp cilantro (finely chopped)

Add about half a cup of water, keeping the consistency thick; now allow the shaak to simmer for ten minutes with the lid on, stirring occasionally. Garnish with coriander leaves and serve hot with Plain Parathas.

Enjoy your meal!