Ingredients:

• 4 tsp – oil
• 2 – cardamom, slightly opened
• 1/2 cup – onions, chopped
• 1 – tomato, chopped
• 1/2 cup – Curd
• 1/4 tsp – chilli powder
• 1 pinch – Turmeric powder
• salt to taste
• 200 gms – (tinned) Cream style Corn
• 1 tbsp – coriander leaves, chopped
• Grind for Masala Paste :
• 20 gms – grated Coconut
• 10 gms – Poppy Seeds
• 4 – Cashewnuts
• 2 – Green chillies

Method:

1. Put the oil in a casserole. Heat in a microwave oven on ‘High’ for one minute.
2. Add the cardamom and onions. Cover and cook on ‘High’ for four minutes.
3. Add the masala paste.
4. Cover and cook on ‘High’ for five minutes.
5. Stir once in-between.
6. Add tomatoes, curd, chilli powder, turmeric powder, salt and stir well.
7. Cook on ‘High’ for five minutes.
8. Add cream style sweet corn and enough water to obtain a curry like consistency.
9. Mix well and cook on ‘High’ for five minutes, stirring frequently until bubbling hot.
10. Sprinkle coriander leaves and serve hot.

Recipe courtesy of Rehana Khatri