Ingredients:

• 2 Corn cobs for Corn kernels
• 2 medium sized onions, finely sliced
• 2 medium sized tomatoes, pureed
• 4 to 5 cloves- garlic, 1 ” piece- ginger; ground to paste
• 2 tsp- Dhania and Jeera powder
• 2 tsp- chilli powder
• To be ground:
• 2.5 tsp- khas khas (lightly toasted)
• 1/2 inch piece – Cinnamon
• 1/2 tsp- Nutmeg powder
• 5 Cloves and 3 green Cardamom

Method:

1. Boil the corn kernels until they become soft. Heat 2 to 3 table spoon of oil .Add the onions and saute till they turn golden brown. Add the corn kernels, garlic ginger paste, ground powder, dhania -jeera powder and chilli powder.
2. Mix it throughly.Add the pureed tomatoes. Finally add the salt and 2 cups of water.
3. Cook until oil floats on top. The gravy should be thick and not watery.
4. Serve garnished with coriander leaves and topped with cream along with lemon wedges.

Recipe courtesy of Sify Bawarchi