Corn Korma

Serves: 2-3 persons
Time: 25 minutes

Ingredients:
1 cup sweet corn kernels, Steamed
For tempering: 1.5 tbsp oil, 1/4 tsp turmeric powder
1/2 cup Onion, finely chopped
1/2 cup Tomato, finely chopped
2 tbsp yogurt
2 tbsp cream (I used malai)
2 cardamoms
1/4 tsp garam masala OR kitchen king masala
Coconut mixture- 1/2 cup fresh coconut, 7-8 cashew-nuts (I used 2 tsp magaj seeds), 2-3 green chilies, 4-5 garlic cloves, 1/2 tsp grated ginger
Salt and sugar to taste

Method:
1) Mix all the ingredients given under coconut mixture. Grind to fine chutney.
2) Heat oil into a pan. Add mustard seeds, turmeric and cardamom seeds. Then add onion. Saute onion till soft and golden brown.
3) Once onion is done, add coconut mixture. Saute till the mixture oozes oil out. Then add tomato and saute till tomato becomes mushy.
4) Now add yogurt, cream, garam masala, salt and sugar (just to taste). Add very little water to adjust the consistency. Add corn and give a nice stir.
Cover and cook for 4-5 minutes over low heat.
Serve hot.