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Prep Time: 8 Minutes Cook Time: 15 Minutes |
Ready In: 23 Minutes Servings: 3 |
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This recipe can be eaten as a snack or even as part of a Western style meal. I can't remember where this recipe came from. Ingredients:
3 tablespoons oil |
1 onion, diced |
1 teaspoon garlic, minced |
3 tablespoons tomato paste |
2 cups corn, frozen |
1/4 teaspoon turmeric |
1 teaspoon cayenne powder |
1 teaspoon ground cumin |
1 cup water |
1/4 teaspoon garam masala |
salt, as needed |
2 tablespoons yogurt |
1 tablespoon chopped fresh cilantro |
2 tablespoons roasted cashew nuts (optional) |
Directions:
1. In a large nonstick frying pan put the oil and onion and stir-fry the onion over medium heat until the onion is light brown.
2. Add the minced garlic and stir-fry for one more minute.
3. Add the tomato paste and stir to blend.
4. Stir in the corn, turmeric, cayenne powder, and ground cumin.
5. Add the water, increase the heat to medium high and bring the water to a boil, cover, reduce heat to low and simmer until most of the liquid has evaporated and the corn is tender.
6. Add the garam masala and salt to taste.
7. Beat the yogurt with a spoon (this adds air to the mixture and it will be less likely to curdle). Add the yogurt to the corn. You can also use sour cream or cream, whatever you have on hand.
8. Remove from heat.
9. Garnish with the cilantro and the nuts (optional).
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