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5 - tomatoes, diced
1 - medium sized onion, chopped finely
1 can - tomato puree/sauce
2 cans - corn
2 - potatoes, peeled and diced
1 tsp - ginger-garlic paste
1 - green chilli
1 can - coconut milk
A tsp each - cumin seeds, cardamom, cinnamon stick, cloves
2 tbsp - oil
1/4 tsp - turmeric powder
salt to taste
How to Make Corn Curry
In a deep pan, add the oil and add all the dry spices, garlic, ginger, green chilli and onions.
Sautee till golden brown.
Add the tomatoes and turmeric powder.
Cover and cook till soft. (about 3 minutes)
Add 1/2 can of coconut milk and the can of tomato puree/sauce and the potatoes along with some water.
Cover and cook for about 15 minutes.
Add the canned corn along with some of the water in the can.
Add salt to taste and the rest of the coconut milk.
Let it simmer for another 10 minutes and take it off the heat.
Garnish with some chopped coriander.
Serve with pulao or onion parathas
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