Ingredients

• 1 - large onion
• 1 - medium tomato
• 3 - dry red chillies
• 4 - garlic pods
• 1/2 inch - ginger (around 5 gm)
• 1 tbsp - oil
• 1/4 tsp - cumin seeds
• 1 piece - cinnamon
• 3 pods - green cardamom
• 1/4 tsp - turmeric powder
• 1/2 tsp - red chilli powder
• 1/2 tsp - Kashmiri chilli powder
• 1/2 tsp - coriander powder
• 2 cups - water
• 1/2 cup - low fat/fat free yogurt or curd
• 1 tbsp - fat free milk
• Handful of Coriander leaves
• 2 Corn on the Cob

How to Make Corn On The Cob Korma

• In a pan or wok, add 1/2 tbsp oil. When it is hot add roughly chopped onions and fry until it turns translucent and changes colour.
• Allow it to cool and grind sauteed onions, garlic, ginger, dry red chilli adding 1 tbsp water into smooth paste.
• In the same pan, add 1/2 tbsp of oil.
• When it is hot add cumin seeds, cinnamon and green cardamoms.
• Allow the cumin seeds to sizzle.
• On a medium low flame, add onion paste and saute for 3-4 minutes until it reduces in volume.
• Meanwhile grind chopped tomatoes into smooth puree.
• Add tomato puree to the onion mixture and saute for another 3-4 minutes.
• Add 1/4 tsp turmeric powder. Saute.
• Add 1 cup of water and let it cook on a low flame.
• Add salt, red chilli powder, Kashmiri chilli powder, coriander powder.
• Stir and cook covered for another 4-5 minutes.
• Add another 1/2 cup water and cook for 10 more minutes.
• Add corn and let it cook on a medium flame for 5-10 minute or until it cooks.
• Turn off the stove and let it cool.
• Now add yogurt, stir it and then on simmer cook for 5 minutes.
• Serve it hot with rotis/phulkas/naan, rice or quinoa.
• Recipe courtesy: Food for 7 Stages of Life