Mains

Corn Rajputana

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.
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.
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.
5.	Add in the haldi, coriander and cumin powder and cook for 1 minute.
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
7.	Add in the left over milk and corn kernels. Boil the vegetable on low flame until it cooks. Season with salt.
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.