Sweetcorn Masala Curry (no onion and garlic)

Ingredients

• 2 cups half boiled sweetcorn kernels
• 2 Tsp olive oil
• 2 Tsp olive oil
• 1 Tsp cumin seeds
• 1/5 Tsp asafoetida/hing powder
• 1.5 Tsp grated ginger
• 1 green chili chopped
• 5 small tomatoes chopped/pureed
• as per taste Salt
• 1/2 Tsp turmeric powder
• 1.5 Tsp kashmiri chilli powder
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1 Tsp Maggi magic masala
• 2 Tbsp fresh whisked curd
• 1/4 tsp crushed kasoori methi
• 2 Tsp fresh cream
• As Required Chopped coriander leaves

Steps

1. Heat oil in a kadhai. Add cumin seeds and allow them to splutter. Add grated ginger, green chilies, and saute on low flame. Then add tomatoes and hing.
2. Now mix salt, turmeric powder, and rest of dry masala and mix well, saute till oil separates.
3. Add sweetcorn kernels, Maggi masala. Mix and cook on low flame, covered for 10 minutes, so that masala will incorporate well with sweetcorn.
4. Once the kernels are cooked add curd, kasoori methi, water as needed, and adjust salt if required. Cook further for five minutes. Mix cream. Switch off the flame, garnish with green coriander and serve with salted Khichudi / Parathas.