This is an easy, perfumed, stir-fried corn dish that can be made with fresh or frozen corn. This may be served with most Indian meals but also goes well with Western-style roasted or grilled pork, duck, and chicken.
Recipe information
Yield
serves 4¿6
Ingredients
Preparation
Step 1
Pour the oil into a frying pan and set over medium heat. Meanwhile, combine the mustard seeds, cardamom, cloves, cinnamon, and bay leaves in a small cup. When the oil is hot, put in all the whole spices. As soon as the mustard seeds pop, a matter of seconds, put in the ginger and green chilies. Stir once or twice and then add in the corn. Stir for 2–3 minutes. Add the salt and cream. Continue to stir and cook for another minute. Turn heat to low and cook 1–2 minutes, stirring, until all the cream is absorbed.
Step 2
You can pick out and discard the cardamom pods, cloves, cinnamon, and bay leaves if you are serving those unaccustomed to large whole spices in their foods.
