Indian-Style Corn on the Cob in Onion and Yogurt Sauce
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Ingredients35 m servings 162 cals
Original recipe yields 4 servings
- Break or cut each corn cob in half. Heat vegetable oil in a large skillet over medium heat and pan-fry corn until golden brown on all sides, about 10 minutes, turning often. Remove corn.
- Pulse onion, garlic, and ginger to a smooth paste in a food processor; mix in curry leaves, cumin seeds, chili powder, and sugar. Cook paste in the hot oil over medium-low heat until the oil begins to separate, stirring often, about 10 minutes.
- Remove skillet from heat and let the paste cool; stir in the yogurt. Return corn to yogurt sauce and spoon sauce over corn to serve.
Per Serving: 162 calories; 3.5 g fat; 29.1 g carbohydrates; 7.2 g protein; 4 mg cholesterol; 63 mg sodium. Full nutrition
ReviewsRead all reviews 2
Prepared this precisely as written, except that I couldn't find my Indian chili powder and had to substitute cayenne. We think it has at least as good an Indian flavor/savor as anything you'll ...