Sweet Corn Masala

Ingredients:

• 1 cup cooked sweet corn kernels

• 1 onion, finely chopped

• 1 tomato, finely chopped

• 1 tsp ginger-garlic paste

• 2 tbsp butter or vegetable oil

• 3 tbsp heavy cream (or substitute with coconut milk)

• 5–6 cashews (optional, soaked and ground into a paste)

Spices (adjust to taste):

• ¼ tsp turmeric powder

• ½ tsp cumin powder

• ½ tsp chili powder

• 1 tsp coriander powder

• ½ tsp garam masala or curry powder

• Salt, to taste

For garnish: Fresh cilantro leaves & lemon wedges

Instructions:

1. Sauté the base: Heat oil in a pan. Add chopped onion and ginger-garlic paste. Sauté until onions soften, then add tomatoes and cook until the mixture releases oil.

2. Add spices: Stir in all the dry spices. Add a splash of water to prevent sticking, and sauté until aromatic.

3. Add corn & cashew paste: Mix in the cooked corn and cashew paste (if using). Stir well to combine.

4. Simmer with cream: Pour in the cream (or coconut milk). Simmer on low heat for about 5 minutes, until the sauce thickens.

5. Garnish & serve: Plate and garnish with fresh cilantro, a drizzle of cream, and a squeeze of lemon juice. Serve warm with rice or flatbread.