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Mains, Vegetables, Vegetarian

My sister's favorite corn curry (makayee noo curry)

New Delhi-born Suvir Saran is rocketing toward the top of the Indian food scene in the United States with his fresh take on Indian-style home cooking. It's what he taught in his popular cooking classes at NYU. It's the theme ... Read more

Total time: 35 minutes | Serves 4

Green paste

  • 1 fresh, hot green chile (serrano), stemmed, cut in half and seeded
  • 1/2 teaspoon cumin seeds
  • 1 (2-inch) piece ginger root, peeled and cut into large chunks
  • 12 fresh or 16 frozen curry leaves, torn into pieces (optional)
  • 1/4 cup cilantro sprigs, with tender stems only
  • 2 tablespoons water

Step 1Combine the chile, cumin seeds, ginger, curry leaves, cilantro and water in a small food processor or spice grinder and process to a paste. Set aside.

Corn curry

  • 1 cup milk
  • 1 cup half-and-half
  • 3 tablespoons canola oil
  • 1 1/2 teaspoons cumin seeds
  • 1 teaspoon black mustard seeds, optional
  • 3 small, whole, dried red chiles
  • 1/4 teaspoon turmeric
  • 6 fresh or 10 frozen curry leaves, torn into pieces (optional)
  • 1/8 teaspoon asafetida (optional)
  • 1 recipe green paste
  • 1 tablespoon flour
  • 3/4 teaspoon salt
  • 4 cups fresh corn kernels (about 6 ears) or frozen corn

Step 1Combine the milk and half-and-half in a 2-cup measure or small bowl. Combine the oil, cumin and mustard seeds, if using, in a large saucepan over medium-high heat. Cover, if using mustard seeds, and cook until the cumin turns golden brown or you hear the mustard seeds crackle, 1 to 2 minutes.

Step 2Add the chiles, turmeric, curry leaves and asafetida (if using) and stir. (Stand back when adding the curry leaves. They spit when they hit the oil.) Immediately add the green paste and reduce the heat to low. Then cook, stirring, 1 minute.

Step 3Add the flour and cook, stirring, 1 more minute, scraping the bottom of the pan to keep the flour from sticking. Gradually add the milk mixture, about 1 tablespoon at a time at first, to make a smooth paste. Start to add the milk more quickly, adding the final cup all at once.

Step 4Stir in the salt and the corn and bring to a boil. Reduce the heat and simmer, covered, until the corn is tender, about 4 minutes. Taste for salt and serve hot.

Note: From "Indian Home Cooking" by Suvir Saran and Stephanie Lyness.
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