Ingredients:

• 1 cup – Corn kernels
• 1 medium – Onion
• 4 tbsp – Tomato puree
• 1 tbsp – ginger-garlic paste
• 4-5 – big slices, Coconut
• 4 tbsp – Poppy Seeds
• 4 – Cloves
• 1-inch – Cinnamon stick
• 1 – Cardamom
• 2 tbsp – chilli powder
• 1 tbsp – coriander and cumin powder
• 4 tbsp – Butter
• salt – to taste
• 1/2 cup – Milk

Method:

1. Boil the corn kernels until tender.
2. Make a paste with the onion.
3. Mix half of the corn kernels along with coconut, poppy seeds, cloves, cardamom, and cinnamon stick.
4. Heat a pan and add butter.
5. As butter heats up, add the onion paste and ginger-garlic paste. Fry for 3 to 4 minutes.
6. Now add coconut mixture and the remaining corn kernels into the pan.
7. Add chilli powder, coriander, cumin powder, salt, and turmeric powder and fry for another 5 minutes till the mixture turns brown.
8. Now add tomato puree and fry for another 2 minutes.
9. Add milk to it and cook until the gravy thickens.
10. Serve hot.

Recipe courtesy of Hyndavi