Name: Corn Ghugni recipe by Amrita Roy at BetterButter
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2
Ingredients: Frozen Corn kernels - 1 cup; Potato - 1, cut into dice shape; Onion - 2 medium, finely chopped; Ginger Paste - 2 teaspoon; Garlic paste 1/2 teaspoon; Green chili - 1 teaspoon, finely chopped; Coriander leaves - a hand ful, finely chopped; Coriander powder - 1½ teaspoon; Cumin Powder - 1 teaspoon; Tomato - 1 medium, chopped; Bay leaves - 1 or 2; Cinnamon stick - 2 or 3; Dry Red Chilli - 1; Salt to taste; Turmeric Powder - 1 teaspoon; Red Chilli Powder - 1 teaspoon; Garam Masala Powder - 1 teaspoon; Refined oil - 4 to 5 tablespoon; Chopped onion - 1 tablespoon for garnishing

ABOUT Corn Ghugni RECIPE

Corn Ghugni is a delicious side dish which can be paired with any kind of Indian bread. Ghugni is an authentic recipe from Eastern part of India, especially West Bengal. It is a gravy based curry prepared with dried white peas. I have replaced the dried white peas with corn kernels and made this innovative dish. Unlike, ghugni this dish is not so spicy as the corn kernels are sweet in taste. However, the corn ghugni is a flavourful side dish.

Ingredients Serving: 2

Frozen Corn kernels - 1 cup
Potato - 1, cut into dice shape
Onion - 2 medium, finely chopped
Ginger Paste - 2 teaspoon
Garlic paste 1/2 teaspoon
Green chili - 1 teaspoon, finely chopped
Coriander leaves - a hand ful, finely chopped
Coriander powder - 1½ teaspoon
Cumin Powder - 1 teaspoon
Tomato - 1 medium, chopped
Bay leaves - 1 or 2
Cinnamon stick - 2 or 3
Dry Red Chilli - 1
Salt to taste
Turmeric Powder - 1 teaspoon
Red Chilli Powder - 1 teaspoon
Garam Masala Powder - 1 teaspoon
Refined oil - 4 to 5 tablespoon
Chopped onion - 1 tablespoon for garnishing

Instructions

Boil the corn kernels in a pressure cooker for 1 to 2 whistles.
Allow to release the pressure, drain the water and keep the boiled kernel aside.
Heat oil (2 tablespoon) in a pan and fry the dice shaped potato pieces with little salt and turmeric powder.
Once they are nice golden in colour and keep them aside.
Now add remaining oil into the same pan and add bay leaves, dry red chilli and cinnamon stick.
Once they start crackling add chopped onions to fry and add a pinch of sugar to take nice brown colour.
After that add garlic and ginger paste and cook well.
Now it's time to add dry spice powders including turmeric powder, coriander powder, cumin powder and salt one by one.
Next add finely chopped tomatoes and green chilli and cook until the raw smell of tomato is gone.
Add little bit of water and cook for few more minutes.
Now add fried potato pieces and boiled corn kernels and stir it to mix with the spices.
Add more water and put a lid on the pan, allow to boil it.
After 5 minutes open the lid, add garam masala powder, chopped onion and coriander leaves on top.

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