Creamy Corn Sabji Recipe. Method of making creamy corn vegetable

Creamy Corn Sabji Recipe: It is a common practice to have some hot and delicious food in rain showers. In this season, people often come home with corn or they eat it by applying salt-lemon on the road. But if you are bored by eating the same boiled or roasted corn every time, then now is the time to try something new. This time make the monsoon even more special. Here is the creamy corn vegetable made in a different way, which is as delicious as it is in food, it is wonderful in appearance. Children also like this dish and for the elders, it can make a memorable moment in the evening of rain. In this, the softness of cream, spices and sweetness of corn meets together, which makes it a favorite of everyone.

Let’s know how to make this tasty recipe

Method of making creamy corn vegetable
Step 1:

First of all, boil the sweet corn well. There are also canned in the market, but fresh corn tastes better.

Step 2:
Now add some ghee in a pan and cook it by adding thick chopped onion and tomato pieces. Keep it on the gas until it becomes slightly soft, then let it cool.

Step 4:

Now heat some oil or ghee in a pan. Add cumin seeds, then you can also add finely chopped green chillies and some whole whole spices (such as bay leaves, cinnamon). After this, add chili and fry till the scent comes.

Step 5:
Now add the paste prepared. Fry it well while stirring it on medium flame, until the oil is left.

Step 6:

Now add turmeric, coriander powder, vegetable masala and some salt. Then add some water and cook it.

Step 7:
When the spices are cooked, add milk and fresh cream to it. Also add some cream so that the vegetable becomes more smooth and creamy.

Step 8:

Now add boiled sweet corn and mix well. If you feel that the gravy has become more thick, then you can add some more water.

Step 9:
Cook on low flame for a while and add finely chopped coriander from above. If you want, you can also decorate with a little cream.

Required material

-Set corn (boiled) -1 cup
-Prush -2 medium sized
-Tomato -2 big
-The chili -2 to 4 (finely chopped)
-Cazu -8 to 10
-Fresh Cream-3-4 teaspoons
-Dudh -1 cup
-He or oil -2 tablespoons
-Jeera -1/2 teaspoon
-Turni -1/2 teaspoon
-Degie chili -1/2 teaspoon
-Dhania powder -1 teaspoon
-Sabji Masala -1 teaspoon
-Nem -As per taste
-The coriander -a little bit (for garnish)

Why should this dish make in rain?

The rainy season makes everything special. In this season, eating hot food, that too can make a mood of the whole family. If children run away from eating corn in your house, then they will definitely like this dish. It is also healthy and no less than a hotel vegetable in taste.

Advice
If you can also add capsicum or cheese pieces to it.
-The taste of mosques can be lighter or faster according to your taste.
Serve it with roti, paratha or naan.