Ingredients

• 1 corn on the cob, cut into 1 cm. chunks
• 1 large onion, finely sliced
• 2 medium sized tomatoes, chopped
• 1/2 tsp of turmeric powder
• 1 tsp of chilli powder
• 1 tsp of cumin powder
• For grinding:
• 1/2 cup grated coconut
• 2-inch cinnamon stick
• 1 tsp black peppercorns
• 6 cloves

How to Make Corn Korma

• Place the corn in a pan with sufficient water. Close the pan and cook until tender. Drain and keep it aside. (Reserve the water for preparing the curry). Heat oil in a pan, add the spices (cinnamon stick, black peppercorns and cloves) fry for a minute.
• Add the onions and saute until they turn translucent.
• Add the grated coconut and saute until the whole mixture turns slight brown.
• Remove from heat and allow it to cool.
• Add a little water and grind to a fine paste in a blender.
• Heat oil in another pan, add cumin seeds, when they darken, add the chopped tomatoes, along with the spice powders (turmeric powder, chilli powder and coriander powder) and salt.
• Saute it well.
• When the tomatoes and the spices are well blended, add the corn and stir gently.
• Allow the corn to cook in this sauce for a couple of minutes.
• Gently stir in the paste, add few tablespoons of the reserved corn water.
• Cook on medium heat for 5 minutes.