– Tracey R

A crunchy and creamy mouth watering side dish to go with your chapattis, naans or even steamed rice. Enjoy the burst of creamy corn, that could be a crowd pleaser.

2 cups sweet corn kernels, boiled and kept aside
2 onions, fine chopped
2 green chillies, fine chopped
8 to 10 cashews
5 to 6 almonds
Salt and pepper to taste
2 tablespoons fresh cream
1 teaspoon red chilli powder
½ teaspoon turmeric
½ teaspoon cumin powder
½ teaspoon coriander powder
Vegetable oil
½ a bowl of water
Parsley, fine chopped for garnish
½ bowl of shredded processed cheese


First you need to soak the cashew nuts and almonds together in a bowl of water for 10 to 15 minutes. Now drain out the water and just grind the cashew nuts and almonds in a blender to a smooth paste adding very little water to it. Make sure that the paste is nice and thick. Now take a wok and put in about 3 to 4 tablespoons of oil into it. Add in the green chilli, along with the onions and stir well till the onions turn nice and glossy (make sure to adjust the flame while cooking.

Now add the red chilli powder, turmeric, cumin powder and coriander powder mix it all well. Add in the cashew nuts and almond paste to this mixture and continuously keep stirring so that it doesn’t get caught at the bottom of the wok. Fry till the paste turns light golden brown and leaves oil at the edges.
Add the sweet corn kernels and the fresh cream and mix well. Add salt and pepper to taste. Add very little water to give a slight gravy texture and cook for a minute and take off the heat. Garnish with the grated cheese and parsley. Serve Hot.