Sweetcorn on the Cob Curry

• 4 sweet corn husks
• 2 medium onions
• 2 tablespoons garlic paste
• 2 tablespoons ginger paste
• 2 tablespoons chili paste
• 800 ml chopped tomatoes
• 4 tablespoons sesame seeds
• 200 g raw peanuts
• 100 g raw cashew nuts
• 100 g sweetcorn (mashed)
• 1 teaspoon salt
• 2 teaspoons turmeric
• 2 teaspoons sugar
• 1 teaspoon garam masala
• 4 teaspoons dhana jeera powder
• 1 teaspoon paprika
• 1 teaspoon tamarind paste
• 6 bay leaves
• 6 curry leaves
• 2 tablespoons vegetable oil
• 12 teaspoon cumin seed
• 12 teaspoon black mustard seeds
• 1 pinch asafetida powder
• 3 teaspoons dried coriander leaves

1. Heat vegetable oil in a big saucepan.
2. When hot add cumin seeds and black mustard seed and asafetida powder.
3. Add bay leaves curry leaves and finely chopped onions.
4. Stir fry until onions soften.
5. Add minced garlic, ginger, chilly.
6. Add tomatoes, finely ground nuts (sesame, peanut and cashewnut) along with the rest of the ingredients and cook for 10 minutes.
7. Finally add the sweetcorn cut into 1" rounds and simmer for another 30 minutes.
8. Use the corn to scoop up the rich sauce and bite the kernels off the cob.
9. Can be served with chappati or bread.
10. 70 Minutes (20 minutes to prepare, 50 minutes to cook).

corn husks, onions, garlic, ginger paste, chili paste, tomatoes, sesame seeds, peanuts, cashew nuts, sweetcorn, salt, turmeric, sugar, garam masala, dhana jeera powder, paprika, tamarind paste, bay leaves, curry, vegetable oil, cumin, black mustard seeds, asafetida powder, coriander leaves

Taken from www.food.com/recipe/sweetcorn-on-the-cob-curry-93529 (may not work)