Name: Oats & Corn Coconut Curry recipe by Aditi Bahl at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Ingredients: FOR THE CORN AND OATS DUMPLINGS:; 1/2 cup boiled and finely ground corn kernels; 1/2 cup oats; 1/4 cup cottage cheese/paneer grated; 1/4 cup chopped coriander leaves; Salt to taste; 3 tbsp corn flour; 1 tsp red chilli powder ( degi mirch); 1/2 tsp garam masala; 1/2 tsp coriander powder; oil to fry; For the curry; 3-4 tbsp tomato ketchup; 1/4th cup tomato puree; 2 cup homemade curry paste (recipe in post); 2-3 Kafir lime Leaves; 6 tbsp Coconut milk; 2 tbsp coconut milk for garnish

ABOUT Oats & Corn Coconut Curry RECIPE

Oats and corn dumplings dipped into a lovely coconut curry infused with the aromatic essence of lime leaves.A healthy and extremely delicious curry best served with boiled rice.

Ingredients Serving: 8

FOR THE CORN AND OATS DUMPLINGS:
1/2 cup boiled and finely ground corn kernels
1/2 cup oats
1/4 cup cottage cheese/paneer grated
1/4 cup chopped coriander leaves
Salt to taste
3 tbsp corn flour
1 tsp red chilli powder ( degi mirch)
1/2 tsp garam masala
1/2 tsp coriander powder
oil to fry
For the curry
3-4 tbsp tomato ketchup
1/4th cup tomato puree
2 cup homemade curry paste (recipe in post)
2-3 Kafir lime Leaves
6 tbsp Coconut milk
2 tbsp coconut milk for garnish

Instructions

How to prepare the homemade Curry Paste-In a pressure cooker, put together 5 medium sized tomatoes slit into half, 1 onion slit into half,1/4 cup chopped green capsicum,4 garlic cloves,2" ginger crushed.
Pressure cook it upto 1 whistle on high flame.Then reduce the flame to low.
Now cook further till one more whistle.Switch off the flame and let it sit till the pressure is released.Cool and grind into paste.
For the dumplings-Mix together all the ingredients and make equal sized dumplings and fry them on medium heat
Keep them aside.
For the Curry: Heat oil in a pan.Add the homemade curry paste.Add salt and all the spices.
Now let this cook on medium flame till oil separates. Now add the tomato puree and tomato ketchup.
Cook for another 5 minutes and then on low flame add the coconut milk and lime leaves.
Just bring to one boil and switch off the flame and cover it.The lime leaves will leave their wonderful aroma into the curry.
While serving take out the lime leaves for garnish. Pour into the serving tray and dip the dumpling into the lovely coconut curry.Garnish with lime leaves and coconut milk.
Serve hot with boiled rice

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