Corn and Green Bell Pepper Curry

While surfing for the Indian dishes I had in Columbus, I came across this one and thought I’d add it to the list because it looked tasty. The original recipe lives there.

Corn and Green Bell Pepper Curry
(Makai Simla Mirch)

2 cup(s) cooked corn kernels
1 green bell peppers finely chopped
1 teaspoon(s) cumin seeds
1 teaspoon(s) ginger paste
2 green chillies finely chopped
2 tablespoon(s) plain flour
2 cup(s) milk
1 teaspoon(s) sugar
½ teaspoon(s) white pepper powder
4 tablespoons ghee (clarified butter) / butter / oil
salt to taste

1. Heat the ghee / butter / oil in a heavy-bottomed pan on medium level and crackle the cumin seeds. Add the chopped green chillies and ginger paste. Fry lightly. Add the plain flour and fry on very low level for about 2 minute(s).

2. Mix in the corn and green bell peppers. Add the milk slowly whilst stirring taking care that no lumps are formed. Cook on low level for about 10 minutes or till the gravy thickens. Season with salt, sugar and white pepper powder.

-The use of clarified butter / ghee is essential for this dish to taste good.

1. Again, TheMan headed this project in the cooking department while I sous cheffed the vegetables into their proper minced/diced/sliced form. Since I was s-l-o-w with the chopping, the butter sat and heated in the pan and then cooled and then lo! It was clarified so we had us some ghee sign! I had no idea clarifying butter was so easy, all it take is a somewhat chopper challenged prep chef.

2. I seeded and veined the chilis because I thought they’d be too hot. It turns out that the dish could have had a bit more oomph so I’d suggest seeding and veining only half of the peppers. Or none if that’s how you fly.

3. 2 cups of milk is an insane amount of liquid and you’ll be there all day waiting for gravy while your corn swims around all lactose happy. We cut the milk in half, the recipe was plenty gravy.

4. We didn’t have ginger paste so instead we heated up finely chopped ginger and pasted it. Note to the unwary: Don’t microwave freshly finely chopped ginger without also adding some liquid. For some reason it acts just like metal and you get a fantastic fireworks display which, while pretty, won’t do your microwave a lot of good.

5. This dish was not nearly as good as the Korma but we decided that it would make a fantastic pasta base. Perhaps for the next iteration we’ll add some garlic.

2008: Do the rebels win? Are they decimated? Who knows! But a dude goes looking for his spleen in a snow covered field.

2007: JSFR: Honey & Milk Pocky

2006: Again, I don’t know from tomatoes so I can’t tell you if it is a sub species of John Baer or if John Baer is the tomato’s maiden name.

2005: No ghee, no update.

2004: Daaaaamn was that one fetid piece of writing, and I haven’t yet figured out how to save it so…

2003: Either that or roll over a couple dozen booths. Now, if the 3 foot ceramic Veggies guy happens to be one of the booths that can’t be such a horrible thing can it?

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