Masala Corn

By Heena Kotak of Cook, Plate, Eat, Enjoy

Masala Corn is a delectable dish that creates an explosion of flavors and will easily be a favorite your whole family will enjoy over and over again.  There are many versions of this recipe. My version has been tweaked over the years by my mom and aunts and is truly a family favorite.

Corn was such an integral part of our meal while growing up in Tanzania. We have lots of different ways that we integrate corn into our meals, but this recipe is one of my favorites!

Enjoy!

Masala Corn

Ingredients:

• 4 ears of corn (cut into small pieces (about 4 from each ear)

• 1 large onion finely sliced

• 6 tomatoes, grated 

• 1 1/2 tbsp ginger/garlic paste

• 1 jalapeño finely diced 

• 15 mushrooms peeled & cut into quarters

• 1 green bell pepper cut into pieces

• 1 red or orange bell pepper cut into pieces

• 2 tbsp tomato paste 

• Oil for tempering 

• Cilantro for garnish

Spices:

• 1 1/2 tbsp red chili powder 

• 1 1/2 tsp turmeric 

• 1 1/2 tbsp cumin powder

• 1 1/2 tbsp coriander powder 

• Salt to taste 

• 2 tbsp soy sauce (to be added in the end)

 Method:

1. Boil the corn*, drain and set aside. I used my instant pot, filled the liner pot with enough water to cover the cut pieces of corn. 6 mins, on manual mode. 

2. Heat oil, add the onion and sauté until the onion turns translucent. Add ginger/garlic paste & tomato paste and sauté for another 2-3 mins. Add the tomatoes, all dry spices, salt and mix well. Cover and let the tomatoes cook for a good 7-8 mins or until the oil separates.

3. Once the oil has separated from the tomatoes, add the mushrooms, bell peppers and boiled corn. Mix well and cook for another 4 mins. Turn off the heat, add the soy sauce, garnish with chopped cilantro. Enjoy with rice or naan bread. 

   * Can also use frozen or canned corn kernels instead of fresh corn.

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