I love corn in most guises, but few dishes are as delicious as this. The cobs are enrobed in a tangy, tomato-based curry laced with crushed roasted peanuts, adding texture and flavor. The result is absolutely delicious and the dish easy to make. I normally eat the cobs with my fingers and mop up the sauce with Indian breads, but if that feels awkward, use corn kernels instead of cobs and eat the dish with a knife and fork.
- 1/4 Cup vegetable oil
- 1 1/2 Teaspoon cumin seeds
- 1 red onion, minced
- 5 tomatoes
- 3/4 Ounces peeled ginger
- 4 large cloves garlic, peeled
- 2 Teaspoons rounded ground coriander
- 1/3 Teaspoon turmeric
- 1 1/2 Teaspoon garam masala
- 3/4 Teaspoons chili powder, to taste
- 4 small corn cobs
- 1 Cup roasted peanuts, crushed coarsely
- 2 1/2 Cups water
- Salt, to taste
- Handful of cilantro leaves
- 1 -1 1/2 tablespoons lemon juice, or to taste
- Lemon wedges, for serving (optional)
Heat the oil in a large nonstick pan. Add the cumin seeds, followed by the onion, and sauté until golden.
Meanwhile, combine the tomatoes, ginger, and garlic in the bowl of a food processor or blender and blend until smooth. Add to the onion with the ground spices. Cook until the masala has completely reduced and released oil back into the pan. Then stir-fry for 3-4 minutes to intensify the flavors.
Meanwhile, bring a large pot of water to a boil and add the corn. Return to a boil and cook until the kernels are just tender, for 10 minutes. Drain, and when cool enough to handle, cut each cob into 4 pieces with a heavy knife (be very careful).
Returning to the masala, add the peanuts with the water and bring to a boil, then reduce the heat, and simmer for 5 minutes. Add the corn cobs, cover, and simmer until the sauce has thickened and there is a little oil on the surface, for 5-7 more minutes.
Taste and adjust the seasoning, adding cilantro leaves and lemon juice, to taste. The sauce will taste different when eaten with the corn so if you are not sure, serve the dish with lemon wedges on the side.