This curry is my new found love. Ever since I found this curry in Mridula Baljekar's Vegetarian cooking of India, I have been hooked to this curry. This curry is so simple and and so delicious that I made it twice in ten days.
When first read the title of "shahi bhutta"in the book, my first impression was that, that this dish would involve a lot of ingredients along with a lot of soaking and grinding. But I was pleasantly surprised when I actually read the recipe. This "royal" dish, did not involve any of those complex ingredients or cooking techniques. I am always on the look out for simple recipes and this was almost God sent.
Although the recipe in book was perfect, I could not resist making some changes. I have added a few more whole spices. I even included the rice flour paste to thicken the gravy. Despite all the changes, I must say the curry turned out pretty well. S who doesn't favor corn a lot, asked for a second helping. So if you are looking for a rich yet deceptively simple recipe for a gravy, then recipe is sure to fit the bill.
Shahi Bhutta Recipe:
Preparation time: 15min
Cooking time: 20min
For the ground paste:
Poppy seeds- 1-1/2tsp, dry roasted
Grated dry coconut- 3tbsp
Green cardamom- 2
Black cardamom- 2
Onion- 1 med, finely chopped
Ginger-garlic paste- 1tsp
Green chili- 1, finely chopped
Coriander powder- 1/2tsp
Cumin seed powder- 1/2tsp
Paprika powder- 1/2tsp
Fresh or frozen corn- 450gms
Salt to taste
Tomato- 1 large, finely chopped
Garam masala- 1/2tsp
Rice flour- 1tspn mixed with 2tbsp of water
Coriander leaves- 1tbsp to garnish
- Grind the poppy seeds and the dry coconut along with some water to a fine paste and set aside.
- Heat oil in a pan and add the green cardamom, black cardamom, cinnamon and cloves and fry for a minute or until they puff up.
- Stir in the onion and fry till they turn transcluscent. Add the ginger garlic paste and the chopped green chilies and fry till the raw smell goes.
- Add the turmeric and the ground ingredients and fry for two minutes. Stir in the coriander powder, cumin powder, Paprika powder and mix well.
- Add the corn, milk, salt and cook covered on low heat for 8-10mins or until the corn is cooked.
- Add the rice flour paste, tomatoes and garam masala and mix well. Garnish with coriander leaves and serve hot with rice or rotis.