CORN ON THE COB IN A RICH ONION SAUCE

Corn is grown extensively in the Punjab region, where it is used in many delicacies. Corn bread, makki ki roti, along with spiced mustard greens, sarson ka saag, is a combination that is hard to beat. Here, corn is cooked in a thick, rich onion sauce, in another classic Punjabi dish.

Serves :

Preparation Method :

Cut each corncob in half, using a heavy knife or cleaver to make clean cuts and avoid damaging the kernels.
Heat the oil in a karahi, wok, or large pan and fry the corn until golden brown.
Remove the corn and set aside. Remove any excess oil, leaving about 30 ml / 2 tablespoons in the wok.
Grind the onion, garlic, and ginger to a paste using a mortar and pestle or in a food processor.
Transfer the paste to a bowl and mix in the spices, curry leaves, and granulated sugar.
Heat the oil and fry the onion paste mixture over low heat for 8 - 10 minutes until all the spices have blended well and the oil separates from the sauce.
Cool the onion paste mixture and fold in the yogurt. Mix to a smooth sauce.
Add the corn and mix well, so that all the pieces are covered with the sauce.
Reheat gently for about 10 minutes. Serve hot.