Serious Eats: Recipes

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.

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