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A creamy paste of onion, coriander, coconut and poppy seeds with spicy green chillies and ginger is the focal point of the corn curry. And of course, there is soothing coconut milk and a bouquet of spices to complement the green masala.
- Heat the oil in a kadhai, add the prepared green paste, cinnamon, cloves and cardamom and sauté on a medium flame for 2 to 3 minutes.
- Add the sweet corn, mix well and cook on a medium flame for 1 minute, while stirring continuously.
- Add the cornflour-coconut milk mixture and salt, mix well and cook on a medium flame for 5 to 6 minutes, while stirring continuously.
- Serve hot with roti / paratha and steamed rice.
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