Corn takatak

Corn takatak

By
From
Spice Kitchen
Serves
4
Photographer
Jana Liebenstein

Making a takatak involves cooking at high temperatures on a hotplate or barbecue plate, and breaking up the ingredients with a metal spatula, the sound of which – ‘takatak’– gives its name to the dish. This method of cooking originated in North-West India and is also well known in Pakistan, where many different ingredients, both vegetable and meat, are used. Serve this corn and tomato dish with fresh Indian bread.

Ingredients

Quantity Ingredient
15g Ghee
or 2 teaspoons vegetable or canola oil
10g salted butter
pinch ajwaiin seeds
1 tablespoon onion, chopped
1 teaspoon fresh ginger, chopped
250g see method for ingredients
or 3 tomatoes, skin and seeds removed, puréed, (see Note)
1 tablespoon tomato paste
1 teaspoon ground coriander
1 teaspoon dried fenugreek leaves
1/2 teaspoon chilli powder
1/2-1 teaspoon salt, or to taste
200g corn kernels, cut from the cob
2 tablespoons coriander leaves, chopped

Method

  1. Heat the ghee or oil and butter in a large heavy-based frying pan or on a barbecue hotplate over a high heat. Add the ajwaiin seeds, then immediately add the onion and sauté, stirring frequently, for about 2 minutes, or until light brown. Stir in the ginger and sauté for 1 minute.
  2. Add the tomato purée, tomato paste, ground coriander, fenugreek leaves, chilli powder and salt and cook for about 1 minute, stirring continuously.
  3. Stir in the corn, reduce the heat to low and simmer for about 5 minutes, until tender. Scatter over the chopped coriander and serve hot.

Note:

  • If you are using whole tomatoes to make the tomato purée, score a cross in the base of each tomato. Put in a heatproof bowl and cover with boiling water. Leave for 30 seconds, then transfer to cold water. When cool enough to handle, peel the skin away, starting from the cross. Cut the tomato in half crosswise, scoop out the seeds with a teaspoon and discard. Process the tomato fresh in a food processor to form a purée.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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