Spicy Corn Curry Corn On The Cob Curry Bhutte Ki Sabji Recipes

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SPICY CORN CURRY | CORN ON THE COB CURRY | BHUTTE KI SABJI



Spicy Corn Curry | Corn on the cob curry | Bhutte ki Sabji image

Recipe for best gluten free, spicy and easy to make Spicy Corn Curry or Corn on the cob curry or Bhutte ki Sabji! Perfect dish for those rainy monsoon evenings!

Provided by monika

Categories     Main Course     Main Dish

Time 35m

Number Of Ingredients 12

3 corn on the cob
1 medium onion (pureed)
2 large tomatoes (pureed)
2 tsp ghee/oil (I use mustard oil)
1 tsp kashmiri chili powder
1 tsp ginger-garlic paste
Salt to taste
2 tbsp coriander seeds
1/2 tsp methi seeds
1 tsp cumin seeds
3 Dry red chilies
1 tsp poppy seeds

Steps:

  • Dry roast all the ingredients of masala and grind to a fine powder
  • Boil corn on the cob in a pressure cooker for 7-10 minutes. Set aside for cooling
  • In a kadhai or heavy bottom pan, heat ghee/oil. Add Onions and ginger garlic paste and sauté till the onions are golden brown. Sprinkle a little water if onion sticks
  • Add tomatoes and sauté till the tomatoes leave oil
  • Add the dry ground masala along with boiled corn and sauté for 5 minutes
  • Add around 1.5-2 cups of water and cook uncovered for 5-8 minutes till you have a thick gravy.
  • Serve with hot paranthas or steamed rice

CURRIED CORN ON THE COB



Curried Corn on the Cob image

If goat cheese is not to your liking, try queso fresco or any other crumbly cheese such as feta. Parmesan is also good, and even though it won't spread well, you can sprinkle the mixture on. - Laura Fall-Sutton of North Chicago, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 7

6 medium ears sweet corn in husks
1/2 cup crumbled goat cheese
1 tablespoon sugar
2 teaspoons salt-free seasoning blend
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Rewrap corn in husks and secure with kitchen string. Place in a large kettle; cover with cold water. Soak for 20 minutes; drain., Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning often. In a small bowl, combine the remaining ingredients; spread over warm corn.

Nutrition Facts : Calories 203 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 214mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 4g fiber), Protein 8g protein.

SPICY CORN ON THE COB WITH MISO BUTTER AND CHIVES



Spicy Corn on the Cob With Miso Butter and Chives image

Corn slathered in miso butter is special enough, so you're within your rights to ignore any other ingredients in this recipe. But for lovers of spice, the Japanese spice blend shichimi togarashi is worth seeking out. In English, it translates to "seven-flavor chile pepper," though not all of those seven flavors are chile: There's also roasted orange peel, sesame seeds, ground ginger and seaweed in the mix. Add it gradually, so as not to overpower the subtle flavor of the miso butter (and because everyone likes a different amount of spice). If you can't find shichimi togarashi, substitute crushed red-pepper flakes.

Provided by Emily Fleischaker

Categories     vegetables, appetizer, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

4 ears fresh corn, shucked
4 tablespoons unsalted butter, at room temperature
2 tablespoons white miso paste
2 tablespoons finely chopped fresh chives
1 teaspoon shichimi togarashi or crushed red-pepper flakes
Lime wedges, for serving

Steps:

  • Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 10 to 12 minutes. (Alternatively, drop corn in a large pot of salted boiling water and cook for 5 to 7 minutes.)
  • Meanwhile, in a small bowl, mix together butter and miso paste.
  • Slather hot corn with miso butter. Sprinkle with chives and shichimi togarashi, and serve with lime wedges alongside for squeezing.

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Top Asked Questions

How to cook sweet corn in a kadhai?
Heat the oil in a kadhai, add the prepared green paste, cinnamon, cloves and cardamom and sauté on a medium flame for 2 to 3 minutes. Add the sweet corn, mix well and cook on a medium flame for 1 minute, while stirring continuously.
How do you cook whole corn cobs?
Whole corn cobs gives nice twist to this dish Boil the corn in a pressure cooker with little salt. Cut them into 3 inch pieces and keep on the side In the heavy bottom pan, add oil. When oil is done, add cumin seeds and asafoetida. Add onion and let it cook till golden brown.
What is corn curry made of?
A creamy paste of onion, coriander, coconut and poppy seeds with spicy green chillies and ginger is the focal point of the corn curry. And of course, there is soothing coconut milk and a bouquet of spices to complement the green masala.
What to do with corn cobs?
Add Corn cobs. When done completely, pour some heavy cream and garnish with fresh cilantro. Serve corn curry hot with roti, naan, paratha or with rice. Sharing is Caring! Loading... Hello!

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