How long does rajasthani corn curry [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can rajasthani corn curry [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Why is rajasthani corn curry [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does rajasthani corn curry [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is rajasthani corn curry [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Rajasthani Corn Curry
[Vegan]

PN By: Pavani Nandula

Author Bio

Cook's Hideout is all about delicious vegetarian dishes from India and also from around the... Read More

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Discover more recipes with these ingredients

Corn

Rajasthani Corn Curry [Vegan]

243

Dairy Free

Corn is one of the staple foods of Rajasthan and it is used in various forms, from flour to grits and even curries! This corn curry is easy to make — with frozen corn, it comes together in just 15 minutes. It's cooked in a thick vegan yogurt mixture with... Read More

Ingredients You Need for Rajasthani Corn Curry [Vegan]

For the Curry:

2 cups corn kernels, thawed if frozen
1/4 teaspoon cumin seeds
1/2 tsp nigella seeds, sesame seeds, or caraway seeds
2 green chilis, finely chopped
1/2 cup vegan yogurt
1 teaspoon chickpea flour
1/4 teaspoon turmeric
2 teaspoons oil
Salt, to taste
2 tablespoons cilantro leaves, chopped

For the Paste:

1 small onion, chopped
1/2-inch ginger piece, grated
2 garlic cloves, finely minced

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How to Prepare Rajasthani Corn Curry [Vegan]

In a small mixing bowl, combine chickpea flour and vegan yogurt. Whisk well to make sure that there are no lumps. Set aside.
Grind onions, ginger, and garlic cloves to a smooth paste.
Heat oil in a pan, add the cumin seeds and nigella seeds (or substitute). Once the seeds start to splutter, add the ground onion paste and sauté until it doesn't smell raw anymore and the onions turn light golden, about 6~7 minutes.
Now add the yogurt-chickpea flour mixture, turmeric, and salt and mix well.
Bring the mixture to a boil, stirring continuously. Add the corn kernels and mix well. Cook until the corn is heated through, about 3~4 minutes.
Serve hot, garnished with cilantro.

Notes

Recipe adapted from Tarla Dalal.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.