Sunday, October 28, 2012

Cream Potato Corn sabzi




I was cooking for lil ole me, so I used a small quantity of food stuff. You could adjust quantities according to your requirements. This dish is a first for me. It was a result of no other options. All I had was some corn. two potatoes, fortunately some cream as well! So here goes...


Ingredients:

Potato.......................................2, cut into half lengthwise and sliced
Corn kernals............................3/4 cup
Onion.......................................2 tbsps chopped
Ginger.....................................1/2" piece
Green cardamom....................seeds of 3 cardamoms
Pepper corns..........................15
Green chilli............................1, (optional) It gives it a nice flavour. You could reduce the quantity of green chilli, if the chillies are hot, I wouldn't suggest you do away with it altogether. but of course the choice is yours.
Coriander powder..................3/4 tsp
Turmeric................................a wee bit
Cinnamon stick.....................1 or two 1" pcs
Cream....................................2 tbsps
Milk.......................................1/2 cup
Salt to taste
Olive oil
Green coriander for garnish


In a mortar pound the ginger, cardamom seeds, pepper corns and green chilli.

Heat about 2 n 1/2 tbsps of oil. Drop in the cinnamon stick, chopped onions and fry till they become translucent and shrink in size but are not browned. Lower heat and add the teeny-weeny pinch of turmeric, and coriander powder.

Add the ginger mixture and saute for a few seconds on medium heat. Now add the sliced potato. Stir the vegetable into the ginger and onions, add salt. Now add about 1/2 a cup of water, cover and cook until the potatoes are cooked.

This is when you add the corn kernals. Give it a good turn around to incorporate the spices. Add a bit of water, cover and simmer for a minute or so.

Add a tablespoon of milk to the cream and mix it to liquify the cream a bit. I used thick cream so had to add some milk to it. Now add the cream to the corn-potato and stir it in. Then add the rest of the milk, cover and simmer until the cream becomes a nice thick gravy.

Garnish with chopped coriander and serve with nans or paratha.

Happy eating!

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