Corn Curry ( Microwave Recipe)
by Tarla Dalal
This unique Corn Curry features a blend of flavours that you will thoroughly relish. A dash of tomato puree gives the crushed sweet corn a tangy tinge, while onion paste and curry powder give it an enjoyable pungency.
Coconut milk balances the myriad tastes with its mellow and soothing flavour, making the Corn Curry a perfect accompaniment for rotis and puris. The best part is that this Corn Curry can be made within minutes in the microwave oven, so you can whip it up any time you wish.
Corn Curry ( Microwave Recipe) recipe - How to make Corn Curry ( Microwave Recipe)
Preparation Time: Cooking Time: Total Time:
Makes 2 servings
1/2 cup boiled and coarsely crushed sweet corn kernels (makai ke dane)
2 tsp oil
1/2 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1/4 cup onion paste
2 tbsp tomato puree
1/2 tsp curry powder
1/2 cup coconut milk
salt to taste
- Method
- Combine the oil and cumin seeds in a microwave safe bowl and microwave on high for 1 minute.
- Add the asafoetida and onion paste, mix well and microwave on high for 1 minute.
- Add the corn, tomato purée, curry powder, coconut milk, salt and ¼ cup water, mix well and microwave on high for 2 minutes.
- Serve hot.
| Energy | 294 cal |
| Protein | 3.9 g |
| Carbohydrates | 19.9 g |
| Fiber | 7.3 g |
| Fat | 22.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 105.1 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 9.4 mg |
| Folic Acid | 21.9 mcg |
| Calcium | 28.1 mg |
| Iron | 1.2 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 5.7 mg |
| Potassium | 132.5 mg |
| Zinc | 0.3 mg |