Ingredients

• 6 tender corn on the cobs, fresh or frozen
• salt to taste
• 3 large tomatoes, roughly chopped
• 600 ml water
• 2 tbsp - ghee
• 1/2 cup - yoghurt
• 1 tbsp - cream
• 1/2 tsp sugar (optional)
• For paste:
• 1 small onion - peeled and roughly chopped
• 6 garlic cloves, peeled
• 1 tsp - coriander seeds
• 1 tsp - cumin seeds
• 1 inch piece fresh ginger, peeled
• 4 red chillies
• 2 green chillies
• 1-inch cinnamon stick
• 2 cloves
• seeds of 2 cardamoms

How to Make Spicy corn (Masala makai)

• Cook the corn in a pan of boiling, salted water for 15 minutes or until tender.
• Meanwhile, put the tomatoes into a pan with half the water and simmer uncovered for 15 minutes.
• Drain the corn and set aside to cool.
• Puree the tomatoes in a blender or food processor with a little water.
• Heat the ghee in a flame-proof casserole and fry the paste for 4 minutes.
• Cut each corn on the cob into four pieces. Add to the paste with the tomato, the remaining water and the yogurt.
• Season with salt and simmer gently for 15 minutes.
• Just before serving, stir in the cream and sugar, if using, and mix well.