INGREDIENTS
3 tbsp ghee
4 light-coloured cardamom pods, bruised
2 cups sweet corn kernels,
(if using canned corn,
drain and discard the liquid)
2 finely chopped onions
2 tbsp grated fresh ginger
1/2 tsp finely chopped garlic
1 finely chopped fresh green chilli,
seeds discarded
3/4 tsp turmeric powder
1 1/2 tsp cumin powder
1/4 tsp chilli powder
1 1/2 cups yoghurt
1/2 cup water
1 tsp salt
1/2 tsp sugar
1 tsp garam masala
2 tbsp chopped fresh coriander leaves
2 fresh green chillies
METHOD
Heat the ghee in a heavy-bottomed saucepan. Add the bruised cardamom pods and fry for a few seconds to release their aroma. Add the corn kernels and fry for about 1 minute. Remove with a slotted spoon to drain on absorbent paper. Discard the skins of the cardamom pods.
Add the onions, ginger, garlic and fresh green chilli to the remaining ghee and stir-fry until the onion starts to change colour. Add the turmeric, cumin and chilli powder and fry for 2 minutes. Add a little water to the mixture if it is inclined to stick.
Lightly whisk together the yoghurt, water, salt and sugar and gradually stir into the mixture. Reduce the heat and simmer for 3 minutes. Stir in the corn kernels and simmer gently for another 10 minutes, stirring occasionally.
Add the garam masala and fresh coriander leaves and simmer for 1 minute. Remove to a serving dish and decorate with chilli flowers.
To make chilli flowers, hold the fresh chillis at the stalk end and with sharp scissors, make as many cuts as possible along the length, from pointed end to the stalk. Put the chillies into a bowl of iced water to open out.
WINE SUGGESTION: Pinot Noir
