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 cumin, green chilis, turmeric, and other spices. Serve with rice or flatbread, like roti!
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
- 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.
Recipe adapted from Tarla Dalal.