Jain Corn Tamatar Nu Shaak (Spicy creamy corn-tomato sabzi)

Name: Jain Corn Tamatar Nu Shaak (Spicy creamy corn-tomato sabzi)
Total time: 20 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 pc corn on the cob; 4 pc tomatoes; 5 tbsp oil; 1 pc cinnamon stick; 5 pc cloves; 5 pc black peppercorns; 1 pc dried red chilli; 1 tbsp melon seeds; 1 tbsp unsalted peanuts; ¼ tsp turmeric powder; 1 tsp salt; 1 pc green capsicum; 3 pc green chillies; 1 tsp coriander powder; ½ tsp garam masala powder; 1 tsp cumin powder; ¼ tsp chaat masala; ½ tsp red chilli powder; ½ cup cottage cheese (paneer); 1 tsp sugar; 2 tbsp fresh cream; ¼ tsp green cardamom powder; 1 tsp dried fenugreek leaves (kasuri methi); 1 tsp lemon juice; 1½ tbsp fresh coriander leaves; 1 tsp cumin seeds; ¼ tsp asafoetida (hing); 1½ cup water; 1 pc fresh coriander sprig

A Jain-style spicy, creamy corn and tomato curry made without onion and garlic, served hot with parathas.

20 min 329 kcal/serving serves 4

329kcal8gprotein16gcarbs27gfat

Sanjeev KapoorView the original on sanjeevkapoor.com More from Sanjeev Kapoor on Mello

🌽corn on the cob

🍅tomatoes

🫗oil

🫙cinnamon stick

🫙cloves

🧂black peppercorns

🌶️dried red chilli

🍈melon seeds

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About Sanjeev Kapoor

Indian chef, restaurateur, and television host known for popularising regional Indian cuisine

Sanjeev Kapoor is an Indian chef, restaurateur, and prolific cookbook author who became one of the country's most recognisable culinary figures through his long-running television show Khana Khazana. He has authored numerous cookbooks, founded the FoodFood television channel, and operates restaurants including The Yellow Chilli, built around accessible Indian home and regional cooking.

His cooking draws on Indian regional traditions, from Punjabi and Gujarati dishes to South Indian and Mughlai preparations, built on spice blends, tempering techniques like tadka, and slow-cooked curries. He is known for translating restaurant-style Indian dishes into recipes workable in a home kitchen, favouring clear steps and commonly available ingredients over elaborate technique.

23 recipes on Mello, imported from sanjeevkapoor.com, mostly Indian and South Indian.