Sweetcorn And Potatoes With Mustard Seeds And Mint Recipe

Presenting the most tempting Sweetcorn and Potatoes with Mustard Seeds and Mint for you. It tastes like heaven and gives your taste buds the feel of Desi food. Feel free to give your valuable suggestions related to this recipe.

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Time

0:35 - 0:15

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3371

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Submited by

anila from karachi

Ingredients

• 150g (5oz) potatoes
• 175g (6oz) tomatoes
• 3 tablespoons vegetable oil
• ½ teaspoon black mustard seeds
• ¼ teaspoon cumin seeds
• 1 garlic clove, finely chopped
• 4 tablespoons very finely chopped fresh coriander
• 3 tablespoons very finely chopped fresh mint
• 1 fresh hot green chilli, finely chopped
• sweetcorn kernels measured to the 450ml (15fl oz) level in a measuring jug
• 85ml (3fl oz) tinned coconut milk,well stirred, or water
• ½–¾ teaspoon salt
• ¼ teaspoon cayenne pepper, or to taste
• 1 tablespoon lemon juice
• freshly ground black pepper
• 2 teaspoons ground, roasted cumin seeds

Method

1. First, boil the potatoes and, once they are cool enough to handle, cut them into 5mm (¼in) dice. Put the diced potatoes into a bowl and set them aside. Chop the tomatoes into 5mm (¼in) dice and put them into a bowl until needed.
2. Put the oil in a large non-stick frying pan and set over medium–high heat. When the oil is hot, put in 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 and stir-fry until the potatoes are lightly browned.
3. Add the diced tomatoes, coriander, mint and green chilli. Stir-fry for 1–2 minutes. Stir in the sweet corn, add the coconut milk or water, salt, cayenne and lemon juice and bring to a simmer. Cover, reduce the heat to low and cook for 3–4 minutes or until the sweet corn is cooked.
4. Uncover the pan; add some black pepper and the ground, roasted cumin seeds. Stir to mix and taste for the balance of seasonings.

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