Ingredients
1 cup corn kernels (frozen or fresh)
1 medium onion, chopped
2 medium tomatoes, chopped
1 teaspoon ginger-garlic paste
1 teaspoon cumin seeds
1 teaspoon coriander powder
½ teaspoon garam masala
1 cup coconut milk
2 tablespoons vegetable oil
Salt to taste
Method
Heat oil in a pan over medium heat. Add cumin seeds and cook for about 30 seconds until they sizzle.
Mix in chopped onions and sauté them until they become golden brown.
Add the ginger-garlic paste and chopped tomatoes to the pan. Cook until the tomatoes soften.
Stir in corn, coriander powder, salt, and garam masala. Cook for about 5 minutes.
Pour in the coconut milk and simmer for another 5 minutes until well combined.
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