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Sweet Corn, Bell Pepper & Potato Kurma


By Nithu's Kitchen (Visit website)




My Mom gave me this recipe some weeks ago and I'm glad she did. We loved this slightly sweet kurma with chappathi. The other day I prepared this for fried rice. Except for the cashew soaking time, this kurma is quick to prepare.

Ingredients :

1. Sweet Corn - 1 Cup (Frozen)
2. Potato - 1 (Peeled and finely chopped)
3. Red Bell Pepper - 1 (Chopped)
4. Onion - 1/4 Cup (Chopped)
5. Tomato - 1 (Finely Chopped)
6. Red Chilly Powder - 1.5 tsp or adjust to your taste
7. Garam Masala - 1.5 tsp
8. Cashew nut - 1/2 Cup
9. Milk - 1 Cup (Boiled)
10. Water - 1 Cup
11. Mustard - 1 tsp
12. Oil - 1/2 tbs



Procedure :

1. Soak cashew in milk for atleast 30 minutes.
2. In a pan, add oil. Pop mustard. Then add onion and tomato. Fry well.
3. Now add potato, red bell pepper and corn.
4. Add salt, red chilly powder and garam masala. Mix well.
5. Add water. Allow the contents to boil well or till the vegetables cooked well.
6. Grind the cashew and milk together.
7. Add this to the contents in the pan.
8. Once the contents get thickened, remove from heat.
9. Granish with coriander.
10. Serve hot with Chapathi, rice, poori, etc..

Along with this, Corn & Green Onion Rice also goes to Veggie/Fruit of the month - Corn hosted by Akheela , an event started by Priya Mitharwal.






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