Gujarati Corn on the Cob Curry
Gujarati Makai Subji
Why This Recipe Works
This is a beloved Gujarati classic that uses ground peanuts and chickpea flour to create a deeply savory, nutty sauce. It is a messy, hands-on dish where the sweet corn cobs are simmered until they are thoroughly infused with spice.
Instructions
Grind the peanuts into a fine meal and boil the halved corn ears in water for 6 to 8 minutes until they are tender.
Heat oil and toast the chickpea flour on low-medium heat for about 4 minutes, stirring constantly until it turns a pinkish brown.
Add the ground peanuts to the flour and cook on low for 5 minutes, ensuring you keep stirring to prevent burning.
Whisk in the yogurt, salt, turmeric, chile, and sugar, then slowly pour in 2.5 cups of water while stirring until the sauce is smooth.
Add the corn ears to the pan, cover, and simmer for 5 minutes until the sauce has the consistency of heavy cream.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 3 days.
