For this recipe you will need:
Boiled sweet corn kernals - 1 cup
Red peppers (cubed) - 1/2 cup
Onions (chopped fine) - 1/2 cup
Ginger-Garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Red chilli powder - 1 tsp
Garam masala - 1 tsp
Tomatoes - 2
1/4 tsp corn flour mixed with 1/4 cup low fat milk
a pinch of sugar
salt to taste
Coriander leaves - for garnish
Method:
1. Blanch tomatoes and blend to a smooth puree. (you can do it conventionally by boiling a pot of water and adding tomatoes and then purring it after few minutes by removing the skin and blending in mixie or a quicker way would be to microwave on high heat for 4 mins by placing the tomatoes in 1/4 cup water and then peeling the skin).
2. Heat 1/2 tsp oil and add the peppers and saute for a while. keep aside.
3. In the same pan add little oil and saute the onions till they brown well.
4. Add Ginger-Garlic paste, turmeric powder, red chilli powder and garam masala and fry for about a minute. Sprinkle little water to prevent the masalas from burning.
5. Add the tomato puree and cook for another 4 minutes.
6. Add the corn,sauteed peppers, corn flour-milk mixture, sugar, salt and mix well. Simmer and let the gravy thicken.
Serve hot garnished with coriander leaves accompanied with steaming basmati rice or phulkas.
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