Preparation time 15 minutes

Cooking time 30 minutes

Total time 45 minutes

Serve 4

Type of recipe: Subji

Name of author: Asmi Kadam.

Method:

• 1 Bowl boil corn
• 2 Chopped onion
• 2 Chopped tomatoes
• 1 Tablespoon ginger garlic paste
• 1 Tablespoon red chili powder
• ½ Teaspoon turmeric
• 1 Teaspoon cumin coriander powder
• 1 Teaspoon garam masala powder
• 1 Tablespoon kasoori methi
• Chopped coriander
• 1 teaspoon cumin
• Salt
• Oil
• ½ Cup Water

Method:

Heat kadai on a medium flame. Add oil.  Once oil heated add cumin seeds and chopped onion.  Sauté well.  Cook the onions till change the color.  Now add ginger garlic paste. Mix well. Allow to cook till raw smell goes.  Now add Chopped tomatoes. 

Sauté the tomatoes till mushy.  Add red chili powder, turmeric, cumin coriander powder, garam masala powder and salt. Mix well. Keep the gas on a slow flame.

Now add kasoori methi and chopped coriander. Mix it well. Now add boiled corn. Mix the corn in masala. Add half cup water and stir well. Keep the lid on a kadai and allow to cook for another 2 to 3 minutes. 

Garnish with Chopped coriander.

Serve this corn masala with roti.

Enjoy.

Thank you.

Have a wonderful day.