A Gujarati favourite sweetcorn in a spicy rich tomato creamy sauce.
Serves 6
Ingredients
750gm sweetcorn
500gm tinned chopped tomatoes, blended in a liquidiser
1 medium white onion, finely chopped
1tbsp crushed garlic
1tbsp crushed ginger
2-3 fresh green chillies, finely chopped
3tbsp fresh coriander, finely chopped
6tbsp red peanuts, coarsely grounded
1tsp chilli powder
1tsp turmeric powder
1tsp ground coriander
1tsp garam masala
1tsp pomegranate powder
2tsp salt
100ml single cream
8tbsp sunflower oil
Preparation
In a fairly large pot, heat up the oil on a medium heat, once hot sprinkle in the cumin seeds and allow to crackle for 20 seconds. Add the onions, garlic, ginger, crushed chillies and saute until light brown.
Sprinkle in the coarsely grounded red peanuts and stir fry for 2-3 minutes.
Pour in the blended tomatoes, sweetcorn and the also the dried spices, stir well and allow to simmer for 30 minutes with a lid on, stirring occasionally.
Finally pour in the single cream, sprinkle in the coriander, stir and cook for a further 10 minutes before serving hot, goes well with naan bread.
