Ingredients:
- 1 cup sweet corn kernels (fresh or frozen)
- 4 large tomatoes (roughly chopped)
- 1 bay leaf
- 1 small cinnamon stick
- 3–4 cloves
- 1 green cardamom
- 1 tsp cumin seeds
- ½ tsp red chili powder (adjust to taste)
- 2 tbsp fresh cream
- ½ cup milk
- Salt to taste
- 4 tbsp oil (2 tbsp for tempering, 2 tbsp for tomato base)
Instructions:
- Boil the corn until soft using a pressure cooker (5 whistles with enough water).
- Heat 2 tbsp oil in a pan. Add cumin seeds, bay leaf, cinnamon, cardamom, and cloves. Sauté till aromatic.
- Add chopped tomatoes, red chili powder, and salt. Cook for 2 minutes.
- Add 1 cup water, cover, and simmer until tomatoes are soft. Turn off heat and let it cool.
- Blend the cooled mixture into a smooth paste and strain through a thick sieve for a silky texture.
- In another pan, heat remaining oil. Add the strained tomato paste and cook until it starts releasing oil.
- Add fresh cream and mix well. Cook for 2–3 minutes.
- Add boiled corn, ½ cup milk, and adjust consistency with water if needed.
- Add salt to taste and simmer for 5–7 minutes.
- Serve hot with paratha, naan, or rice.
Nutritional Information (General):
- Calories: 190 kcal
- Carbohydrates: 20g
- Protein: 4g
- Fat: 10g
- Fiber: 3g
- Calcium: 6%
- Iron: 7%
Cooking Tips & Variations:
- Add a pinch of garam masala or kasuri methi for extra flavor.
- Use butter instead of oil for a richer taste.
- Add paneer cubes or tofu for added protein.
- To make it vegan, substitute cream and milk with coconut cream and plant-based milk.
Common Mistakes & Fixes:
- Mistake: Tomato base is too tangy.
Fix: Add a pinch of sugar or more cream to balance flavors. - Mistake: Gravy is too thin.
Fix: Simmer uncovered until it thickens. - Mistake: Grainy texture in gravy.
Fix: Always strain the tomato puree for a silky finish.
Chef’s Tips & Tricks:
- For deeper flavor, roast the tomatoes slightly before blending.
- Use freshly ground spices for authentic aroma.
- Let the gravy rest for 10 minutes before serving — flavors deepen.
Brand Suggestions:
- Sweet Corn: Green Giant Sweetcorn (Tesco, Sainsbury’s)
- Tomatoes: Vine Tomatoes (Aldi, M&S)
- Cream: Elmlea Double Light Cream
- Spices: TRS or Natco (available at Asda, Tesco, and Indian stores)
Equipment & Tools:
- Pressure cooker
- Non-stick pan or kadai
- Blender or mixer grinder
- Fine sieve
- Wooden spatula
Pairing Suggestions:
- Best served with butter naan, paratha, or jeera rice.
- Can be accompanied by pickled onions and green chutney.
- A side of cucumber raita balances the richness well.
Allergen Information:
- Dairy: Contains milk and cream. Use plant-based alternatives for dairy-free.
- Gluten-Free: Naturally gluten-free. Ensure no cross-contamination.
- Nut-Free: No nuts used. Safe for nut allergies.
Recipe Instructions Step by Step:
Step 1: Boil the Corn
Boil 1 cup sweet corn kernels in a pressure cooker with enough water. Cook for 5 whistles. Set aside.
Step 2: Prepare Whole Spices & Tomatoes
Heat 2 tbsp oil. Sauté cumin, bay leaf, cinnamon, cardamom, and cloves. Add chopped tomatoes, red chili powder, and salt. Cook for 2 minutes.
Step 3: Simmer & Blend
Add 1 cup water. Cover and simmer until tomatoes are soft. Let cool, then blend into a fine paste and strain.
Step 4: Cook Tomato Paste
In a separate pan, heat 2 tbsp oil. Add strained tomato paste and cook until oil separates.
Step 5: Add Cream & Corn
Mix in 2 tbsp cream and stir well. Add boiled corn and ½ cup milk. Adjust salt and consistency. Simmer for 5–7 minutes.
Step 6: Serve
Serve hot, garnished with a swirl of cream or fresh coriander.