TAWA CORN MASALA /MASALA CORN BHAJI
Tawa Corn Masala is a combination of corn kernels, a few veggies, and pav bhaji masala. Topped with a few goodies this dish is complete bliss. This corn masala is not only appetizing but also tastes the best with pav. This dish will remind you of the popular PAV BHAJI but the flavours vary due to the addition of corns and unlike pav bhaji, this corn masala is not loaded with lots of veggies.
To make this corn masala a heavy bottom tawa or pan will be required because the whole cooking process requires a high flame. At high flame, the veggies are roasted and mashed well resulting to incorporate them into one dish. Pav bhaji masala, paneer and butter on top enhance the flavours to be relished by everyone. This corn masala is a perfect brunch for a lazy weekend. Almost all its ingredients are easily available in our kitchen so let’s start making this super tasty TAWA CORN MASALA
Prep time – 15 minutes
Cook time – 20 minutes
Course – Brunch/ Main Course
Cuisine – Indian
Author – Bharti Dhawan
INGREDIENTS REQUIRED
• Frozen corn kernels – 1 cup (thawed or defrosted)
• Very finely chopped onions – 1 large or 2 medium
• Tomato puree – blend 5-7 tomatoes
• Very Finely chopped capsicum – 1 large
• Very Finely chopped carrot – 1 medium
• Paneer cubes(small-sized) – 10-15
• Ginger – 1-inch piece
• Garlic cloves – 4-5
• Green chilies – 1-2
• Coriander leaves – 2 tbsp
• Oil – 2 tbsp
• Salt – To taste
• Degi mirch/Kashmiri mirch powder – 2 tsp
• Pav bhaji masala – 3 tsp
INGREDIENTS FOR TOPPING
• Paneer cubes – 4-5
• Butter – 1 tsp
• Coriander leaves – 2 tsp
INGREDIENTS WHILE SERVING
• buttery Pav
• Onion-tomato-cucumber salsa
• Green chilly
• Lemon wedges
STEP BY STEP
1- Take a heavy iron tawa or a big nonstick pan. Add oil and when heated add onions, ginger, and garlic. Saute for 2 minutes until their colour changes to golden
2- Now add chopped capsicum and carrot. Saute for a minute or two at high flame
3- Add salt and all the powdered spices like degi mirch and pav bhaji masala. Roast/bhunow the spices by adding 2 tsp of water so that spices do not burn
4- Now add tomato puree. Combine all the ingredients and cook this masala until it leaves oil
5- Mash all the ingredients to get the right bhaji like texture
6- Add blanched corns at this stage. Mash a few with the masher. Roast the ingredients until you see oil on the sides of the pan. (You can cover the pan with the lid)
7- Add paneer cubes at the final stage and mix gently to prevent them from breaking
8- Finish the Corn Masala with coriander, butter and a few paneer cubes on top. Serve the dish with buttery pav
NOTES AND TIPS
• If you have fresh corn kernels, just keep them in hot water for 5 minutes before use. This will help to soften them
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