Ingredients:
Frozen Corn Cobs – 6, thawed
Oil – 1 tblsp
Cumin Seeds – 1/2 tsp
Onion – 1, finely chopped
Garlic – 2 cloves, crushed
Green Chilli – 1, finely chopped
Curry Paste – 1 tblsp
Ground Coriander – 1 tsp
Ground Cumin – 1 tsp
Ground Turmeric – 1/4 tsp
Salt – 1/2 tsp
Granulated Sugar – 1/2 tsp
Tomatoes – 400 gms chopped
Tomato Puree – 1 tblsp
Water – 2/3 cup
Frozen Peas – 1 cup, thawed
Fresh Coriander – 2 tblsp
Chappatis – to serve
Method:
1. Using a sharp knife, cut each piece of corn in half crossways to make 12 equal pieces in total.
2. Bring a large pan of water to the boil and cook the corn cob pieces for 10-12 minutes. Drain well.
3. Heat the oil in a large, heavy pan and fry the cumin seeds for 2 minutes or until they begin to splutter. Add the onion, garlic and chilli and fry for about 5-6 minutes until the onion is golden.
4. Add the curry paste and fry for 2 minutes. Stir in the remaining spices, the salt and sugar, and fry for a further 2-3 minutes adding some water if the mixture is too dry.
5. Add the chopped tomatoes and tomato puree together with the water and simmer for 5 minutes or until the sauce thickens. Add the peas and cook for a further 5 minutes.
6. Stir in the pieces of corn and the fresh coriander and cook for 6-8 minutes more, until the corn and peas are tender.
7. Serve with chapatis.
