500gsweetcorn3 cups, canned, optional - partially blend or use same quantity creamed corn for extra creaminess.
1teaspooncornstarch(cornflour)
120mlmilk½ cup, warm
1teaspoonlemon juice
1teaspooncilantro(coriander leaves) chopped
Instructions
Combine 120 ml milk and 1 teaspoon cornstarch in a small bowl, mix well then set aside.
In a saucepan on lowest heat warm ½ teaspoon mustard seeds till they start to move slightly then add ½ teaspoon cumin seeds. Wait 30 seconds then pour in 1 tablespoon vegetable oil. Once the seeds start to sizzle stir in 1 medium green chilli chopped and ⅛ teaspoon asafoetida powder.
Next add 500 g sweetcorn and ½ teaspoon salt and mix well.
Pour in the milk mixture and stir continuously for 2-3 minutes till the mixture thickens slightly then remove from the heat.
Transfer to a serving bowl and garnish with 1 teaspoon lemon juice over the top and 1 teaspoon cilantro chopped. Serve warm with any kind of flatbread or plain rice.
Notes
This recipe uses cornstarch (cornflour) to thicken the curry.Partially blend the sweetcorn before using for extra creaminess, or use creamed corn - if using creamed corn, you may need to add a little extra milk if the mixture becomes too thick.Warm the spices in a dry pan on very low heat to release their flavour and so they don't burn.First heat mustard seeds as they take longer to release flavour. Once they start moving about in the pan, add the cumin seeds.Keep the heat low and wait 30 seconds before pouring in the oil or it will burn.Garnish - with lemon juice and chopped coriander.Serve - warm or room temperature, as a side with rice or as a dip with khakras or rotis.Prepare ahead and storing - prepare ahead and keep in the fridge in an airtight container for up to 2 days.