Sweet Corn Pistachio Korma
From long time, I have been planning to make this Korma. The light green colour looks so gorgeous, the taste is subtle and the flavours are intact. Best served with Cabbage Pulao, puris, roti, phulkas, naan and jeera rice. Yummy Yummy , Tasty Tasty. Pistachio lends a unique taste.
Boiled sweet corn – 2 cups
Finely chopped onions – 1 cup
Finely chopped tomatoes – 1/4 cup
Salt to taste
Water – 1 cup
To grind to a paste
Green chillies -2
Pistachios – 10
Garlic – 4 flakes ( chopped )
Chopped ginger – 1/2 tablespoon
Milk powder – 1 tablespoon
Turmeric powder – 1/4 teaspoon
Chilli powder – 1/4 teaspoon
Cornflour – 1/2 teaspoon
Grind all the above mentioned ingredients to a fine paste with little water.
Oil – 3 tablespoons
Jeera – 1 teaspoon
Asafoetida powder – 1/4 teaspoon
Finely chopped green coriander leaves – little
Heat a pan. Season. Fry the onions. Fry on medium flame till golden. Add the chopped tomatoes. Fry on medium flame till mushy. Add the ground paste. Fry on simflame till the he raw smell goes . Add the boiledcorn, salt to taste and water. Cook till the Korma is thick. Switch off the stove. Garnish and serve hot.
1) Use tender corn for best results .
2) A simple Pulao goes well with a heavy gravy.