Sweetcorn cobs in tangy peanut masala

Sweetcorn cobs in tangy peanut masala

By
From
Anjum's Indian Vegetarian Feast
Serves
4
Photographer
Emma Lee

I love sweetcorn in most guises, but few dishes are as delicious as this. The cobs are enrobed in a tangy, tomato-based curry laced with crushed roasted peanuts, adding texture and flavour. The result is absolutely delicious and the dish easy to make. I normally eat the cobs with my fingers and mop up the sauce with Indian breads but, if that feels awkward, use sweetcorn kernels instead of cobs and eat the dish with a knife and fork.

Ingredients

Quantity Ingredient
4 tablespoons vegetable oil
1 1/2 teaspoons cumin seeds
1 red onion, finely chopped
5 tomatoes
20g root ginger, (peeled weight)
4 large garlic cloves, peeled
2 rounded teaspoons ground coriander
1/3 teaspoon turmeric
1 1/2 teaspoons garam masala
3/4 teaspoon chilli powder, to taste
4 small sweetcorn cobs
150g roasted peanuts, coarsely crushed
salt, to taste
handful coriander leaves
lemon juice, to taste
lemon wedges, to serve (optional)

Method

  1. Heat the oil in a large non-stick saucepan. Add the cumin seeds, follow with the onion and sauté until golden.
  2. Meanwhile, blend together the tomatoes, ginger and garlic until smooth. Add to the onion with the ground spices. Cook until the masala has completely reduced and released oil back into the pan. Stir-fry for three to four minutes to intensify the flavours.
  3. Meanwhile, bring a large pot of water to the boil and add your corn cobs. Return to the boil and cook for 10 minutes, or until the kernels are just tender. Drain and, when cool enough to handle, cut each cob into four with a heavy knife (be very careful).
  4. Returning to the masala, add the peanuts with 600 ml of water and bring to the boil, then reduce the heat and simmer for five minutes. Add the corn cobs, cover and simmer for another five to seven minutes or until the sauce has thickened and there is a little oil on the surface.
  5. Taste and adjust the seasoning, adding coriander leaves and lemon juice to taste. The sauce will taste different when eaten with the sweetcorn so, if you are not sure, serve the dish with lemon wedges on the side.
Tags:
Indian
vegetarian
Anjum
Anand
Asian
simple
healthy
easy
quick
fast
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