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Makai dum angara
Ingredients
Corn 1 nos
Salt as per taste
Water
Oil 2 big spoons
Cumin 1/2 tsp
Chopped onion 2 nos
Garlic 6 cloves
Ginger 1 inch
Green chilli 1 nos
Tometo 3 nos
Cashews 5 nos
Turmeric 1/2 tsp
Red chilli powder 1 tsp
Cumin coriender powder 3/4 tsp
Amchur powder 1/4 tsp
Garam masalo 1/2 tsp
Kasuri methi 1 tsp
Malai 2 tsp
Salt as per taste
water as required
Charcoal 1 piece
Ghee 1/2 tsp
Coriender leaves
Cheese cube 1
Method
1. In pressure cooker add water, salt and corn, cook it upto 4 whistle.
2. In blending jar add tometo and cashews, make a fine paste.
3. In kadai add oil, then add cumin, wait until it becomes a brown.
4. Then add chopped onion, garlic, ginger and green chilli and saute it well.
5. Then add prepared paste, turmeric, red chilli powder, cumin coriender powder, amchur powder, mix it well, cook it upto oil releases.
6. Then add boiled corn, garam masalo, kasuri methi, sugar, malai and water, cook it well.
7. Then put bowl in middle of sabji, put hot charcoal, add ghee on charcoal and close the lid, keep it for 5 min.
8. Then add coriender leaves, cheese and mix it well.
9. Serve it hot with naan and rice,.
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