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Gujarati Corn Curry (No Onion, No Garlic) – vegetarian recipe
Stav Kogan

Gujarati Corn Curry (No Onion, No Garlic)

A cherished classic from Gujarat, this corn curry boasts an incredible depth of flavor without any onion or garlic. The secret lies in a magical trio of toasted chickpea flour, creamy yogurt, and ground peanuts, creating a rich, nutty, and unforgettable sauce. It’s comfort in a b
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 serving
Calories: 435
Ingredients Method Nutrition

Ingredients
  

  • Some aromas have the power to transport you, and for me, the scent of this Gujarati corn curry instantly brings my grandma to mind. At eighty-three, she might take her time getting around, but the moment this dish is announced, she’s the first one at the table! This isn't just her favorite; it's a cherished classic across Gujarat, celebrated for its incredible depth of flavor, achieved without a single clove of garlic or slice of onion. The secret lies in a magical trio: toasted chickpea flour, creamy yogurt, and finely ground peanuts, which come together to create a rich, nutty, and utterly unforgettable sauce. It’s comfort in a bowl, a taste of tradition, and a recipe I'm so excited to share with you.
  • NOTE: You will need a food processor or spice grinder for this recipe.
  • 1 cup (145 g / 5.1 oz) unsalted peanuts, preferably red-skinned, plus extra for serving
  • 6 ears of fresh corn
  • 5 tbsp (75 ml) canola oil or other neutral oil
  • ¾ cup (90 g / 3.17 oz) chickpea flour (besan)
  • 1 cup plus 2 tbsp / 275g (9.7 oz) plain Greek yogurt
  • 1½ tsp salt, or to taste
  • ½ tsp ground turmeric
  • 1½ tsp ground red chile, or to taste
  • 1 tsp (5 ml) sugar
  • 2½ cups / 600ml (20.3 fl oz) water
  • Pro-Tips for the Perfect Curry
  • To prevent the yogurt from curdling, ensure the pan is on low heat when you add it. You can also whisk the yogurt with a few tablespoons of warm water before adding it to the pan for an extra smooth sauce.
  • Continuously stir the chickpea flour (besan) until it's fragrant and turns a light pinkish-brown. This toasting process is crucial for developing a deep, nutty flavor and removing any raw taste.
  • If fresh corn isn't in season, you can substitute it with 3 to 4 cups (960 ml) of frozen corn kernels. Simply thaw and add them directly to the sauce in the final step, simmering until heated through.
  • For the best texture, grind the peanuts to a fine, flour-like consistency. If they are too coarse, the sauce won't be as smooth and creamy.

Method
 

  1. Using a spice grinder or food processor, grind the peanuts to a fine, flour-like consistency.
  2. Set aside.
  3. Husk the corn, remove the silks, and snap each ear in half.
  4. Bring a large pot of water to a boil, add the corn, and cook for 6-8 minutes until tender.
  5. Drain and set aside.
  6. Heat the oil in a large, lidded pan over low-medium heat.
  7. Add the chickpea flour and stir continuously for about 4 minutes, smoothing out any lumps. The flour is ready when it becomes fragrant and turns a light pinkish-brown color.
  8. Add the ground peanuts to the pan, reduce the heat to low, and cook for 5 more minutes, stirring frequently to prevent burning.
  9. Stir in the yogurt, salt, turmeric, ground red chile, and sugar. Increase the heat to medium and slowly pour in the 2½ cups of water, whisking constantly until the sauce is completely smooth.
  10. Gently place the boiled corn into the sauce.
  11. Cover the pan and let it simmer for about 5 minutes, or until the corn is heated through and the sauce has thickened to the consistency of heavy cream.
  12. Transfer the curry to a serving dish, garnish with extra crushed peanuts, and serve hot with fresh chapatis or steamed rice.

Nutrition

Calories: 435kcalCarbohydrates: 43gProtein: 19gFat: 27g

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