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© 2016 Simon Majumdar

All Rights Reserved

Corn Masala 

Corn Masala

If you are looking for a new way to prepare this summer's sweet corn, do give this spicy and delicious corn masala recipe a try. The warmth of the spices work beautifully with the sweetness of the corn, and it is perfect served warm with rice, or even cold at a picnic.

Simon Majumdar's Corn Masala

Corn Masala Recipe

(Serves 4)

Ingredients

  • 3 Cups of Uncooked Corn 

  • 1 Red Onion (sliced thinly)

  • 1 Inch Fresh Ginger (pureed)

  • 3 Cloves Garlic (pureed)

  • 3 Serrano Green Chili (deseeded and pureed)

  • 1 Tsp Ground Cumin

  • 1 Tsp Ground Corriander

  • 1 Tsp Turmeric

  • 1 Tsp Red Chili Powder

  • 1 Tsp Salt

  • 1 Tsp Sugar

  • 3 Large Tomatoes (deseeded and finely chopped)

  • 1 Cup Water or Vegetable Stock

  • ½ Lemon (Juice)

  • ½ Cup Cilantro Leaf (finely chopped)

  • Vegetable oil for cooking

Instructions

  1. Bring the vegetable oil to heat in a large saucepan.

  2. Add the onions and cook until golden brown.

  3. Add the ginger and cook for 1 minute

  4. Add the garlic and cook for 1 minute

  5. Add the serrano chili and cook for 1 minute.

  6. Add the dry spices, salt and sugar and combine well.  If the spices begin to stick, add a tablespoon of water.

  7. Add the chopped tomatoes.  Cover the pan and cook for 5 minutes or until the tomatoes have broken down.

  8. Add the vegetable stock and simmer 8-10 minutes until the sauce reduces to a thick consistency.

  9. Add the corn for about 10 minutes until the corn is cooked.

  10. Add the lemon juice and serve garnished with the cilantro leaf.