Corn Makhani - How To Prepare Corn Makhani
Author:
Raj Rani
Ingredients
- Tomatoes - 4, large (roughly chopped)
- Sweet corn seeds - 1 cup
- Bay leaf - 1
- Cinnamon - 1 small piece
- Cloves - 3 to 4
- Oil - 4 tbsp
- Cardamom - 1
- Cumin seeds - 1 teaspoon
- Red chili powder - ½ teaspoon
- Cream / Fresh Cream - 2 Tbsp
- Milk - ½ cup
- Salt - as per taste
Instructions
- To make the corn makhni, first, boil the corn in a cooker.
- To boil corn, take enough water in the cooker to submerge the corn. Close the lid of the cooker and slow down the heat after a whistle. Turn off the gas after 5 whistles.
- Meanwhile, heat 2 tablespoons oil in a pan. Fry cumin, cinnamon, bay leaf, cardamom, and cloves in hot oil on medium heat.
- Now add coarsely chopped tomatoes, red chili powder, and salt in the pan and cook for 1 to 2 minutes.
- Put 1 cup of water in the pan and reduce the heat to boil and cover the pan.
- Turn off the heat when the tomatoes are soft and then keep them to cool.
- When the tomato masala cools down, grind it finely in a grinder and prepare a paste and sieve it with a thick sieve.
- Heat two tablespoons oil in another pan and add tomato paste, cook the paste on medium heat.
- When tomatoes start leaving oil, add 2 tablespoons of cream or fresh cream and mix well.
- When the cream is cooked, add boiled corn to the pan and mix.
- Add ½ cup milk and water to the gravy as desired. Add salt as per taste.
- Cover the pan and cook on low heat for about 10 minutes.
- Delicious corn makhni is ready, serve with roti or rice.
