Spicy corn (Masala makai)

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated 4 based on 100 votes
4
Course: Salad Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Hard

Take a look at more Salad Recipes. You may also want to try Healthy Yum Talay (Spicy Seafood Salad), Best Nam Tom Kai Sod (Ground Chicken Salad), Easy Chicken Salad with Lemon Olive Oil Dressing

Rate This Recipe
4

Ingredients

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.