Ingredients:

• 200 gms – shelled Corn kernels
• 100 gms – onion, chopped
• 100 gms – tomatoes, chopped
• 30 gms – ginger-garlic paste
• 15 gms – Red Chilli powder
• 5 gms – Turmeric powder
• 15 gms – Coriander seeds powder
• 30 gms – Yoghurt
• 300 gms – Cashew nut powder
• 5 gms – fresh Coriander leaves
• 2-3 green chillies, slit
• Salt to taste

Method:

1. Boil the shelled corn kernels till soft and keep aside.
2. Take a heavy bottomed pan, place over high heat and add the oil.
3. Add the onions and saute till they turn brown.
4. Add the red chilli powder, turmeric powder and tomatoes and saute for 10 mins.
5. Add the coriander seeds powder and beaten yoghurt.
6. Cook till the tomatoes lose all the moisture and the yoghurt is cooked.
7. Add the corn kernels and cook for 10 mins.
8. Add the garam masala powder and chopped fresh coriander.
9. Serve hot.