Ingredients:
Frozen Corn Cobs - 6, thawed
Oil - 1 tblsp
Cumin Seeds - 1/2 tsp
Onion - 1, finely chopped
Garlic - 2 cloves, crushed
Green Chilli - 1, finely chopped
Curry Paste - 1 tblsp
Ground Coriander - 1 tsp
Ground Cumin - 1 tsp
Ground Turmeric - 1/4 tsp
Salt - 1/2 tsp
Granulated Sugar - 1/2 tsp
Tomatoes - 400 gms chopped
Tomato Puree - 1 tblsp
Water - 2/3 cup
Frozen Peas - 1 cup, thawed
Fresh Coriander - 2 tblsp
Chappatis - to serve
Method:
1. Using a sharp knife, cut each piece of corn in half crossways to make 12 equal pieces in total.
2. Bring a large pan of water to the boil and cook the corn cob pieces for 10-12 minutes. Drain well.
3. Heat the oil in a large, heavy pan and fry the cumin seeds for 2 minutes or until they begin to splutter. Add the onion, garlic and chilli and fry for about 5-6 minutes until the onion is golden.
4. Add the curry paste and fry for 2 minutes. Stir in the remaining spices, the salt and sugar, and fry for a further 2-3 minutes adding some water if the mixture is too dry.
5. Add the chopped tomatoes and tomato puree together with the water and simmer for 5 minutes or until the sauce thickens. Add the peas and cook for a further 5 minutes.
6. Stir in the pieces of corn and the fresh coriander and cook for 6-8 minutes more, until the corn and peas are tender.
7. Serve with chapatis.
