INGREDIENTS

INSTRUCTIONS

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.
Converted by MC_Buster.
Per serving: 461 Calories (kcal); 42g Total Fat; (78% calories from fat);
3g Protein; 23g Carbohydrate; 105mg Cholesterol; 2159mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 8
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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