Ingredients

• 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