Bhutta curry


Starting today many of you are likely to be vegetarian, so here's a recipe to start you off! This is a hearty curry with light ‪#‎Supacorn‬ on the cob. Ready to eat and juicy corn makes this a curry in a hurry!


  • 1 Supa Corn on the Cob, cut into 5 pieces 1/2 cup onion puree
  • 4 tbsp tomato puree
  • 1 tbsp garlic paste
  • a tbsp ginger paste
  • 1 tbsp kasuri methi
  • 2 tbsp chopped fresh coriander
  • 1 tsp coriander powder
  • 1 tsp zeera powder
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 dry red chilli
  • 1/2 tsp zeera
  • 4 tbsp cooking oil
  • 4 tbsp cream
  • Salt


  • Heat the oil, stir fry the garlic and ginger for a minute, addthe onions and fry till evenly golden brown.
  • Mix the masalas and salt with the tomato puree.
  • Add to the onions and fry till oil separates.
  • Add 1 cup of warm water and the corn on the cob pieces and simmer for 4-6 minutes.
  • Gently stir in the cream and let the curry thicken.
  • Add the kasuri methi and fresh coriander and simmer for another 3-4 minutes. Serve hot with roti, puri or rice.