Corn Potato Curry

Nice curry for a change. Goes well with parathas and naan.

 

Ingredients
Corn on the cob - 2, large
Potatoes - medium -2
Onion 1 medium
Tomato - 1 medium
Tomato puree - 1 tbsp
Ginger garlic paste - 1.5 tsp
Garam masala - 1.5 tsp
Corriander masala - 2 tsp
Salt - as per taste
Red chilli powder - optional
Green peppers - minced, optional
Cumin seeds - 1 tsp
Vegetable oil - 2-3 tbsp

Method:

1. Boil the corn on the cob for 8-10 minutes in water or steam it. Remove the kernels by scrapping with knife
2. Chop onions, tomatoes, green peppers and keep it aside.
3. Peel and dice potatoes and keep in water (this will stop them from darkening)
4. Heat oil, add cumin seeds and wait to for them to crackle.
5. Add chopped onions and saute till pinkish brown. 
6. Now add ginger garlic paste and fry on low heat
7. Once onion and ginger-garlic past eis cooked, add chopped tomatoes followed by tomato puree
8. Add all the dry spices, cook till oil separates from the paste
9. Now add some water, potatoes and boiled corn. 
10. Add more water, according to the desired consistency of the curry
11. Pressure cook for 1 whistle only and open the cooker only when pressure is self released
12. Serve with roti, rice or plain paratha