Ingredients

• 4 tsp - oil
• 2 - cardamoms (slightly opened)
• 1/2 cup - onions (chopped)
• 1 - tomato (chopped)
• 1/2 cup - curd
• 1/4 tsp - chilli powder
• a pinch of turmeric powder
• salt to taste
• 200 g - cream style corn (tinned)
• 1 tbsp - coriander leaves (chopped)
• Grind for masala paste: 20 g - grated coconut
• 10 g - poppy seeds
• 4 - cashewnuts
• 2 - green chillies

How to Make Spicy Bhutte Ka Korma

• Put oil in a casserole and heat in a microwave oven on high for 1 min.
• Add the cardamoms and onions; cover and cook at HIGH for 4 mins.
• Add the masala paste, cover and cook at HIGH for 5 mins, stirring once.
• Add tomato, curd, chilli powder, turmeric powder and salt and stir well.
• Cook at HIGH for 5 mins.
• Add cream style corn and enough water to get a curry with even consistency.
• Mix well and cook at HIGH for 5 mins, stirring frequently until the curry is bubbling hot.
• Sprinkle coriander leaves.
• Serve hot.