4 to 5 cloves- garlic, 1 " piece- ginger; ground to paste
2 tsp- dhania and jeera powder
2 tsp- chilli powder
To be ground:
2.5 tsp- khas khas (lightly toasted)
1/2 inch piece - cinnamon
1/2 tsp- nutmeg powder
5 cloves and 3 green cardamom
How to Make Makki Ka Kurma
Boil the corn kernels until they become soft. Heat 2 to 3 table spoon of oil .Add the onions and saute till they turn golden brown. Add the corn kernels, garlic ginger paste, ground powder, dhania -jeera powder and chilli powder.
Mix it throughly.Add the pureed tomatoes. Finally add the salt and 2 cups of water.
Cook until oil floats on top. The gravy should be thick and not watery.
Serve garnished with coriander leaves and topped with cream along with lemon wedges.
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.