1 cup of sweet corn, frozen

one yellow pepper

2 small onions

1 green pepper

a half-cup of yogurt (curd)

1 cup water, and any necessary salt

1 green pepper (capsicum)

one red pepper

one tomato

one tablespoon of ginger paste

Cashews steeped in two tablespoons

Vegetable oil, 4 tablespoons

Making Sweet Corn and Pepper Gravy

Making Sweet Corn and Pepper Gravy

Step 1

Use a pan at a medium temperature to warm 2 teaspoons of oil. Add the chopped onions and ginger to the pan. The onions should be sautéed for a few minutes until they become crisp and browned. Add the chopped tomatoes and continue cooking until they are mushy and tender. Take it out of the flame and give it some time to cool.

Step 2 Combine the tomato-onion combination with the curd, water, and 1 tablespoon of soaked cashews in a blender. To create a consistent paste, carefully grind the ingredients. Heat some oil in a pan, then add the cumin seeds. After briefly sautéing the seeds, add the blended cashew mixture and diced capsicum.

Step 3

The gravy needs five minutes of steady stirring. Salt to taste and toss for a few minutes more. Serve it hot with cooked rice or chapattis and top it with cashews to enjoy!