At the age of 83, my grandma has somewhat unreliable hips, but I’ve never seen her move so quickly to the dining table as when this curry is on the menu. It’s not just one of her favourites, it’s also on the A-list of curries for a lot of Gujaratis. There are no onions or garlic in this dish, but the ground peanuts, chickpea flour and yogurt add a real depth of flavour and savoury nuttiness.
NOTE: You will need a food processor or spice grinder to grind the peanuts for this curry.
Prep time: 15 minutes | Cooking time: 20 minutes
Four as a main course
- 120g unsalted peanuts, preferably red-skinned (plus extra to serve)
- 6 corn cobs
- 5 tbsp rapeseed oil
- 60g chickpea (gram) flour
- 300ml Greek yogurt
- 1½ tsp salt
- ½ tsp ground turmeric
- 1½ tsp chilli powder
- 1 tsp sugar
- First grind the nuts to a fine consistency in a spice grinder or food processor and set aside.
- De-husk the cobs and pull off any silky strands. Cut each cob in half. Bring a pan of water to the boil, add the corn and boil for six to eight minutes, until tender, then drain.
- Put the oil into a large lidded frying pan over a low to medium heat and, once hot, add the chickpea flour, stirring continuously to smooth out any lumps.
- After around four minutes it will start to turn a pinkish brown. When it does, add the ground peanuts, turn the heat right down and cook for five minutes, stirring frequently.
- Add the yogurt, salt, turmeric, chilli powder and sugar to the pan. Stir to mix, then increase the heat to medium. Slowly ladle in 600ml of water, stirring until you have a smooth consistency.
- Put the sweetcorn cobs into the pan, cover with the lid and leave to heat through for around five minutes, until the sauce is the consistency of double cream.
- Transfer to a serving dish or individual bowls and scatter over some crushed peanuts. Serve with rice or chapatis and encourage people to get stuck in with their hands.
Recipe from Fresh India: 130 Quick, Easy and Delicious Vegetarian Recipes for Every Day by Meera Sodha (Fig Tree, £25). Order a copy from books.telegraph.co.uk.