Indian-Style Corn on the Cob in Onion and Yogurt Sauce recipe

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Ingredients

4 ears corn on the cob, husks and silk removed
¼ cup vegetable oil for frying
1 onion, coarsely chopped
2 cloves garlic, coarsely chopped
1 (2 inch) piece fresh ginger, peeled and coarsely chopped
½ teaspoon ground turmeric
6 fresh curry leaves, or more to taste
½ teaspoon cumin seeds
½ teaspoon chili powder
½ teaspoon white sugar
1 cup plain yogurt

Nutrition Info

162.1 calories
carbohydrate: 29.1 g
cholesterol: 3.7 mg
fat: 3.5 g
fiber: 3.7 g
protein: 7.2 g
saturatedFat: 1 g
servingSize: -
sodium: 63.2 mg
sugar: 10.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Break or cut each corn cob in half. Heat vegetable oil in a large skillet over medium heat and pan-fry corn until golden brown on all sides, about 10 minutes, turning often. Remove corn.

  2. Pulse onion, garlic, and ginger to a smooth paste in a food processor, mix in curry leaves, cumin seeds, chili powder, and sugar. Cook paste in the hot oil over medium-low heat until the oil begins to separate, stirring often, about 10 minutes.

  3. Remove skillet from heat and let the paste cool, stir in the yogurt. Return corn to yogurt sauce and spoon sauce over corn to serve.

Recipe Yield

4 servings

Recipe Note

Yummy yogurt sauce for corn on the cob.

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