🇮🇳 Indian Vegetarian

Agra Hyderabadi Corn

Name: Agra Hyderabadi Corn
Prep time: 11 min
Cook time: 22 min
Total time: 33 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1/4 cup Yogurt; 2 medium, finely chopped Onion; 2 medium, chopped Tomato; 4 cloves, minced Garlic; 1 tbsp, grated Ginger; 2 Green Chili; 1 tsp Cumin Seeds; 1 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 2 tbsp Vegetable Oil; 1 tsp Red Chili Powder; 2 cups kernels Corn

🇮🇳 Indian

Hyderabadi corn curry with yogurt, mint and green chili: corn cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 33 minutes.

Prep 11 min Cook 22 min Serves 2 Easy

Ingredients

Yogurt1/4 cup
Onion2 medium, finely chopped
Tomato2 medium, chopped
Garlic4 cloves, minced
Ginger1 tbsp, grated
Green Chili2
Cumin Seeds1 tsp
Coriander Powder1 tsp
Turmeric Powder1/2 tsp
Vegetable Oil2 tbsp
Red Chili Powder1 tsp
Corn2 cups kernels

Optional extras

Mint Leaves2 tbsp
Fresh Cilantro2 tbsp, chopped
Lemon1/2, juiced

Instructions

1
Prepare the corn and chop the onion, tomato and aromatics.
2
Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden.
3
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the yogurt and mint.
4
Add the corn and a splash of water, cover and cook until tender, stirring occasionally.
5
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.

Chef's tip

Bhunao patiently: fry the masala until the oil separates before adding the main ingredient.

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Table.

🇮🇳 Indian

Agra Hyderabadi Corn

Time: 33 min
Serves: 2
Level: Easy
Prep / cook: 11 / 22 min

Ingredients

🧀 Yogurt1/4 cup
🧅 Onion2 medium, finely chopped
🍅 Tomato2 medium, chopped
🧄 Garlic4 cloves, minced
🫙 Ginger1 tbsp, grated
🌶️ Green Chili2
🌶️ Cumin Seeds1 tsp
🌶️ Coriander Powder1 tsp
🌶️ Turmeric Powder1/2 tsp
🫙 Vegetable Oil2 tbsp
🌶️ Red Chili Powder1 tsp
🌽 Corn2 cups kernels

Optional

🌿 Mint Leaves2 tbsp
🌿 Fresh Cilantro2 tbsp, chopped
🍋 Lemon1/2, juiced

Steps

Prepare the corn and chop the onion, tomato and aromatics.
Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden.
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the yogurt and mint.
Add the corn and a splash of water, cover and cook until tender, stirring occasionally.
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.