Ingredients:

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

Method:

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

Recipe courtesy of Rehana