Charulata’s Quick Corn Sabzi
When you’re pressed for time but crave something that’s as easy as it is vibrant and flavoursome, this Corn Sabzi is your go-to recipe. With just a few simple ingredients, including a tin of corn kernels and a couple of fresh tomatoes, you can whip up a dish that’s bursting with taste and colour in just 10 minutes.
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Prep: 10 mins cooking time
Serves: 4
Ingredients
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Corn Kernels: 1 tin (165g drained weight)
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Asafoetida: ¼ teaspoon, optional
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Black Mustard Seeds: ½ teaspoon
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Ground Coriander, Cumin, Turmeric, and Garam Masala: ½ teaspoon each
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Ghee: 2 teaspoons
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Tomatoes: 2, chopped
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Fresh Green Chilli: 1, sliced or whole (optional, for a heat kick)
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Curry Leaves: 8-10, fresh ideally or dried
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Plain Greek Yoghurt: 1 tablespoon or replace with Coconut cream
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Hot Water: 30ml, to adjust the sauce’s consistency
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Sea Salt and Lemon Juice: to taste
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Fresh Coriander: a handful, chopped, prior to serving.
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Peanuts and White Sesame Seeds: 1 teaspoon each, roasted and ground (optional, for a crunchy topping)
Method
1. Spice Infusion: In a deep, lidded stainless-steel pan, warm the ghee before sizzling the mustard seeds. Carefully add the array of spices, watching out for a lively splutter.
2. Simmer the core ingredients: Introduce the curry leaves and optional green chilli, followed by the tomatoes and drained corn kernels. Blend in the Greek yoghurt or coconut cream and season with sea salt. Note that yoghurt can split, but that’s ok! It doesn’t affect the flavour!
3. Cook : Stir well, cover, and simmer on a low heat for 5 minutes, allowing the ingredients to meld into a flavourful, saucy mixture. Add hot water if a more liquid curry is desired.
4. Finishing touches: Enhance with a squeeze of lemon juice and fold in the fresh coriander.
Suggested Pairing
This Corn Sabzi offers a delicious escape into the world of Indian flavours without the need for extensive preparation. It’s ideal for those moments when time is of the essence but flavour is not to be compromised.
This would pair well with a Bordeaux white - the fat from the greek yoghurt is a bit like coconut cream, so an aromatic dry Sémillon Sauvignon with a little barrel aging would be delicious. Chateau Theiuley Blanc from the Entre deux Mers or Sally's George 7 blanc would be perfect.