Dry Spiced Sweet Corn
|Potato||1 Medium, cubed|
|Onion||1 Small, chopped|
|Garam masala||1 Teaspoon|
|Ground coriander||1 Teaspoon|
|Green chilies||2 , seeded and halved|
|Coriander sprigs||3 , chopped (Leaves)|
|Ghee/3 tablespoon oil||40 Gram|
|Chili powder||1⁄2 Teaspoon|
|Lemon juice||1 Tablespoon|
Heat the ghee or oil in a pan, add the onion and fry until soft.
Add the potato and continue frying for 4-5 minutes.
Add the chillies and curry leaves and fry for 1-2 minutes, then stir in the sweetcorn, chilli powder, ground coriander and turmeric and fry for 3-5 minutes until the mixture is dry.
Add salt to taste and the tomatoes, cover and cook for 5-8 minutes until the potatoes are tender and the sauce has thickened.
Stir in the chopped coriander leaves, garam masala and lemon juice to taste.