Ingredients
- 1 1/2 cup corn, boiled
- 1/2 cup cream
- 8 tomatoes, turned into puree
- 1 onion, chopped
- 6 cashew nuts
- 1 cm ginger
- 6 garlic flakes
- 3 tbsp oil or butter
- 3 tbsp cheese, grated
- 1 1/2 tsp chili powder
- 1 tsp sugar
- 1 1/4 tsp salt
- 1/2 tsp kasoori methi (dry methi leaves)
- Cook corn till tender.
- Grind ginger, garlic and cashew nuts to a fine paste.
- Boil tomato puree with 1/2cup water and kasooti methi till slightly thick.
- Strain through a wire mesh.
- Heat oil or ghee in a pan, add onions and fry till translucent.
- Also add ground paste, chili powder and fry on a slow flame till the raw smell of garlic disappears.
- Pour in the tomato gravy, salt, sugar and simmer till thick.
- Add cooked corn, beaten cream and cheese.
- Simmer for a minute and remove from heat.
- Serve hot with any nourishing soup for a complete meal.
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