Sweetcorn Curry (Makai Nu Shaak)

Step 1/4

• 1½ tbsp oil
• ½ tsp cumin seed
• ½ dry red chili
• ⅛ tsp asafoetida

Heat oil and a dry red chilli on medium heat, then add the red chilli, cumin seeds and asafoetida.

Step 2/4

• 1 onion (finely chopped)
• 40 ml fresh tomato purée
• ½ tbsp tomato purée (passata)
• 1 tbsp ginger paste
• ¼ tsp turmeric powder
• ¾ tsp chili powder
• ¼ tsp coriander cumin powder
• ⅛ tsp garam masala
• salt

Once they start to crackle, add the chopped onions sauté until soft and translucent. Next, add both the tomato purees, ginger paste, turmeric powder, chilli powder, coriander-cumin powder, garam masala powder and salt.

Step 3/4

• 250 g sweet corn (frozen)
• 2 tbsp yogurt
• 30 g peanuts (crushed)

Sauté until the puree thickens, then add the sweetcorn, crushed peanuts and yoghurt before mixing well.

Step 4/4

• 1 tbsp cilantro (finely chopped)

Add about half a cup of water, keeping the consistency thick; now allow the shaak to simmer for ten minutes with the lid on, stirring occasionally. Garnish with coriander leaves and serve hot with Plain Parathas.

Enjoy your meal!