Corn Rajputana…an ancient recipe resplendent in colour and flavour. The distinct sense of royalty can be whiffed as you boil the corn in milk and allow it to slow-cook in curd, playing with a myriad of masalas to lend it that mildly spicy palate. A hint of sweetness adds a rich surprise element for first-timers…however leaving behind a relentless desire to devour more of this sumptuous corn recipe wrapped in tradition.
Pair with Lachha Parathas and watch the magic explode in your mouth!!!
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| Course | Main |
| Servings | 3 – 4 persons |
| Prep time | 10 Minutes |
| Cook time | 20 – 25 Minutes |
Ingredients for the Corn Rajputana( 1 cup=200 ml, 1 tbsp= 15 ml) |
|
| 3 nos. | Sweet corn on cob |
| ½ cups | Milk |
| 3 tbsp | Ghee (clarified butter) |
| 2 – 3 nos. | Cinnamon sticks |
| 2 – 3 nos. | Bay leaves |
| 6- 8 nos | Green Chilies |
| 2 tbsp | Ginger garlic paste |
| 1 big | Red onion, grated |
| 1 big | Elaichi – (Black Cardamom) |
| 2 – 3 nos | Pepper corns |
| 1 tsp | Jeera (cumin seeds) |
| ½ tsp | Haldi (Turmeric powder) |
| ½ tsp | Hing powder |
| 1 cup | Thick yogurt (water drained) |
| 10 nos. | Cashews – made into a paste |
| Salt to taste | |
| ½ cup | Coriander leaves, finely chopped |
| 1 tbsp | Coriander seed powder |
| ½ tsp | Cumin powder |
| ½ tsp | Garam masala powder |
Instructions for the Corn Rajputana |
|
| 1. | Pressure cook the corn along with milk in a cooker, give three–four whistles.
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| 2. | Once the corn is cooked, cool and remove the kernels. Keep the milk which is remaining aside for further use.
|
| 3. | Heat ghee in a kadhai. Splutter the bay leaves, elaichi, pepper corns, jeera, cinnamon sticks and hing. Add in whole green chilies and cook everything for 1 minute.
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| 4. | Add in the grated onion and ginger garlic paste and cook for 2-3 minutes until the raw smell disappears. Do not let it brown.
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| 5. | Add in the haldi, coriander and cumin powder and cook for 1 minute.
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| 6. | Keep the flame low. Add in the cashew paste and cook for a few minutes stirring constantly. Now add in thick curd and stir continuously. The curd gravy should not curdle. (ensure your curd is at room temperature). Slow cook this gravy for a few minutes
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| 7. | Add in the left over milk and corn kernels. Boil the vegetable on low flame until it cooks. Season with salt.
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| 8. | In case the gravy is too thick, thin it down with ½ cup of milk or water and boil. Add in the Garam Masala powder and boil again. |
| 9. | Garnish with coriander leaves and serve immediately. |
Note: |
|
| 1. | I’ve used fresh seasonal corn and boiled it in milk. Do not use tinned corn. |
| 2. | For The cashew paste – soak 10 cashews in half a cup of water for 20 min. Blend in a mixer and use. |
| 3. | To remove water from curd, place the curd in a sieve and drain out the water. We need curd at room temperature and thick curd after water drained should be one cup. |
