Corn Curry

In the summer when corn is plentiful I always think about this flavorful corn dish. My cousin shared this recipe with me years ago – I have made it many times with both Indian and western meals (adjusting the amount of green chilies according to taste).

Curry leaves do add to the flavor of the dish but they are optional – they are the only ingredient you may need to buy from an Indian grocery store (if you don’t already have a curry leaf plant in your garden!).

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Ingredients

1 large green chili

1 1/2 teaspoon cumin seeds (separated)

2 teaspoons grated ginger

13 curry leaves, approximately (separated)

1/2 cup cilantro leaves + more for garnish

2 tablespoons water

2 tablespoons oil

3/4 cup milk

3/4 cup half and half

1 teaspoon mustard seeds

3 whole dry red chillies

1/2 teaspoon turmeric

4 curry leaves

1 tablespoon flour

4 cups  fresh cut corn or frozen

1 -1/2 teaspoons salt

Method

Blend the green chili, 1/2 teaspoon cumin seeds, 2 teaspoons ginger, 8 curry leaves, 1/2 cup cilantro, water and oil into a paste.

Heat oil, add remaining 1 teaspoon cumin seeds and mustard seeds, and as the mustard seeds start to crackle add the dry red chillies and 5 remaining curry leaves . Stir and add the green paste, cook for about 1 minute. Add the flour and and stir till well blended. Add the milk & half and half very slowly to make a thick paste. Bring to a boil.

Add the corn and salt and cook for about 4 minutes .

Garnish with cilantro leaves.

 

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Spicy Swiss Chard , Spinach and Corn

My very good friend from Spain introduced me to Swiss Chard. She told me she would buy it regularly, but the stores in Columbia didn’t carry it at the time. So, she asked one of them to stock it for her. Now I know why; it is a delicious leafy green vegetable which is full of antioxidants, Vitamin K, and Calcium. It’s easy to digest and all of the nutrition is great for bone health!

The first time I made it I combined it with baby spinach because I had some left over from a previous meal. It cooks quickly and is easy to make – Swiss Chard has become a frequent guest at our table. Instead of corn, you could add Paneer (Indian cottage cheese), tofu cubes, or mushrooms!

Ingredients

4-5 cups Swiss Chard leaves, chopped coarsely (discard the the thick stems)

4 cups baby Spinach (or regular Spinach)

2 tablespoons oil

2 teaspoons cumin seeds

2 teaspoons mustard seeds

2 green chillies, cut fine

1 cup onions, cut fine

1 teaspoon garlic paste

1 teaspoon ginger paste

1/2 teaspoon turmeric

1 teaspoon salt

1 cup corn, cooked

Preparation

Put a large pot of water on high heat. When it starts boiling, add the swiss chard and cook for about 3 minutes. Add the spinach and cook for an additional 30 seconds. Drain, saving about 1/2 cup of the water. Blend the greens with this water until smooth.

Heat oil in the same pan; add the mustard seeds and cumin seeds. Stir for 1 minute till the mustard seeds start to pop. Add the onion and green chilies and cook until the onions become light brown in color.

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Add the blended greens , salt and turmeric; stir for 2 minutes.  Add the corn; simmer for a few minutes until done.

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