Creamy Coconut Corn Curry (Makai Paka)Veg

1

Heat cooking oil in a pan over medium heat. Add cumin seeds and allow them to splutter until they darken slightly. Add crushed garlic, ensuring it turns a lovely golden color without burning, then stir in the minced onion and salt. Sauté until the onions are soft and crumbly.

2

Stir in the turmeric powder and Kashmiri red chili powder, letting them release their colors into the oil. Add the puréed tomatoes, crushed fresh ginger, and crushed green chilies. Continue cooking until the tomatoes are well-integrated and the oil begins to separate from the mixture.

3

Add freshly ground coriander seeds and curry leaves to the sauce, allowing their aromas to mingle with the other ingredients.

4

Add the corn on the cob pieces to the pan. Coat them thoroughly with the sauce, turn the heat down, and cover the pan to allow the corn to absorb the flavors for about 5 minutes.

5

Pour in the hot boiling water. Add the peeled and chopped potatoes. Cover and let everything simmer for at least 10 minutes, or until the potatoes are tender and soft enough to be mashed. Once cooked, mash the potatoes directly into the sauce to thicken it and add body.

6

Turn off the heat completely to prevent the coconut milk from splitting. Stir in the coconut milk, then return to a low flame and gently heat the curry until you achieve a lovely, consistent, and rich yellow-golden sauce.

7

Once the flavors have mingled and the curry has simmered to your liking, remove from heat and serve warm, ideally paired with plain boiled rice.