Today, I’m posting a recipe for Sweet Corn and Potatoes with Mustard seeds and Mint. It’s best to use fresh summer corn for this dish. But, if you can’t get hold of the fresh corns, then just substitute with good quality frozen summer corn, which is what I used here incidentally. This sweet corn dish has sweet, hot, and sour flavors. It’s great with any Indian meal.
Recipe adapted from Madhur Jaffrey's Indian Cooking
Sweet Corn And Potatoes With Mustard Seeds And Mint-Bhutta aur aloo ki mazedar tarkari
3 Tbsp Vegetable Oil
½ tsp Mustard Seeds
¼ tsp Cumin Seeds
1 Clove Garlic, peeled and finely chopped
150 g (5 oz) Potatoes, boiled, peeled and cut into 5mm (1/4 inch) dice
175 g (6 oz) Ripe Tomatoes, cut into 5mm (1/4 inch) dice
4 Tbsp Fresh Coriander, finely chopped
3 Tbsp Fresh Mint, finely chopped
1 Green Chili, finely chopped
Fresh or Frozen Sweet Corn Kernels, measured to the 450 ml (15 fl oz) level in a measuring jug
85 ml (3 fl oz) Coconut Milk
¾ tsp Sea Salt
¼ tsp Cayenne Pepper
1 Tbsp Lemon Juice
Freshly Ground Black Pepper
2 tsp Toasted Cumin Seeds, ground
Put the oil in a large, preferably non-stick, frying pan and set over medium-high heat. When hot, put the mustard seeds and cumin seeds. As soon as the mustard seeds begin to pop – this takes just a few seconds – put in the garlic and potatoes. Stir and fry until the potatoes are lightly browned.
Then mix in the tomatoes, fresh coriander, mint and chili. Stir and fry for 1-2 minutes. Add in the sweet corn and stir. Pour in the coconut milk, sea salt, cayenne, and lemon juice. Stir to mix and bring to a simmer. Cover, turn the heat to low and cook for 3 to 4 minutes or until the sweet corn is cooked.
Uncover; add some black pepper and the ground roasted cumin seeds. Stir to mix, and taste for the balance of seasonings.