Corn and Peas in Creamy Sauce
by Tarla Dalal
Corn and peas in creamy sauce is indeed a riot of flavours and colours manifesting innovation at its peak! Corn and peas feature as an ideal combination of sweet, juicy, nutty flavours and textures, which go perfectly well with this creamy tomato sauce!
The sauce itself is quite different, because it is neither plain tomato sauce nor white sauce – it has the best of both worlds. Adding other veggies together with the corn and peas makes the dish more filling and wholesome.
Enjoy with rotis or parathas .
Corn and Peas in Creamy Sauce recipe - How to make Corn and Peas in Creamy Sauce
Preparation Time: Cooking Time: Total Time:
Makes 8 servings
1 1/2 cups boiled sweet corn kernels (makai ke dane)
1 1/2 cups boiled green peas
3/4 cup fresh cream
1 1/2 cups milk
3 tbsp plain flour (maida)
1/2 cup tomato ketchup
2 tbsp butter
1 cup boiled and peeled potato cubes
3/4 cup boiled carrot cubes
1/2 cup thinly sliced onions
1/2 tsp chilli powder
salt to taste
- Method
- Combine the cream, milk, plain flour and tomato ketchup in a bowl and whisk well till no lumps remain. Keep aside.
- Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
- Add the corn, green peas, potatoes, carrots, the prepared sauce, chilli powder and salt and cook on a slow flame for 4 to 5 minutes. If the sauce becomes too thick, add a little milk or water.
- Serve hot.
| Energy | 219 cal |
| Protein | 7.4 g |
| Carbohydrates | 23.9 g |
| Fiber | 3.3 g |
| Fat | 10.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 400.2 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.3 mg |
| Vitamin C | 6.1 mg |
| Folic Acid | 13.8 mcg |
| Calcium | 105.7 mg |
| Iron | 0.8 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 214.7 mg |
| Potassium | 158.6 mg |
| Zinc | 0.3 mg |
so yummy and creamy...husband liked it.
Love this recipe.