1 1/2 cup corn, boiled
1/2 cup cream
8 tomatoes, turned into puree
1 onion, chopped
6 cashew nuts
1 cm ginger
6 garlic flakes
3 tbsp oil or butter
3 tbsp cheese, grated
1 1/2 tsp chili powder
1 tsp sugar
1 1/4 tsp salt
1/2 tsp kasooti methi (dry methi leaves)

Spicy Corn

1. Cook corn till tender.
2. Grind ginger, garlic and cashew nuts to a fine paste.
3. Boil tomato puree with 1/2cup water and kasooti methi till slightly thick. Strain through a wire mesh.
4. Heat oil or ghee in a pan, add onions and fry till translucent. Also add ground paste, chili powder and fry on a slow flame till the raw smell of garlic disappears.
5. Pour in the tomato gravy, salt, sugar and simmer till thick. Add cooked corn, beaten cream and cheese. Simmer for a minute and remove from heat.
6. Serve hot with any nourishing soup for a complete meal.