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

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

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

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.

SPICY CORN ON THE COB WITH MISO BUTTER AND CHIVES

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.