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

Method:

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