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Angrezi Bhutta (Corn and Tomato Curry)
Once summer really kicks in, I have the problem of picking up a bunch of tomatoes and looking solely to Italy for inspiration. There is nothing inherently wrong with this, but it is nice to experiment a bit with the summer bounty. Armed also with some fresh sweet corn, I tried to find a recipe that didn't simply add olive oil and balsamic vinegar.
A lot of cuisines have a way with tomatoes, and I soon became overwhelmed with options. But I settled on this winning recipe from Raghavan Iyer's 660 Curries. It's another perfect example of why I love vegetarian Indian cuisine so much. The complex curry powder helps balance the sweetness of the corn, and the tomatoes break down into a thick sauce. Serve this with some naan, and you'll have a simple meat-free meal.
Angrezi Bhutta (Corn and Tomato Curry)
About This Recipe
| Yield: | 3 to 4 people |
| Rated: |  |
Ingredients
- 2 tablespoons canola oil
- 1 small red onion, finely chopped
- 2 teaspoons Madras curry powder
- 1 large tomato, cored removed, finely chopped
- 3 cups fresh corn, (cut from approximately 3 ears of corn)
- 1 teaspoon kosher salt
- 2 tablespoons cilantro, finely chopped
Procedures
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1
Pour the oil into a large skillet set over medium-high heat. Toss in the onion and stir-fry until lightly browned, about 5 minutes.
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2
Add the curry powder, and stir well. Cook until very fragrant, about 30 seconds.
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3
Add the chopped tomato. Cook until it is soft, about 3 minutes.
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4
Pour in a cup of water, and add the corn and salt. Stir well. Bring this mixture to a boil, and then reduce heat to medium-low and cover. Cook for about 10 minutes, stirring every other minute.
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5
Turn off the heat and add the cilantro. Stir and then serve.
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