Angrezi Bhutta (Corn and Tomato Curry)

The recipe Angrezi Bhutta (Corn and Tomato Curry) is ready in approximately 45 minutes and is definitely a super gluten free, dairy free, lacto ovo vegetarian, and vegan option for lovers of Indian food. One portion of this dish contains around 6g of protein, 12g of fat, and a total of 234 calories. This recipe serves 3 and costs $1.68 per serving. It works well as a side dish. 39 people were impressed by this recipe. A mixture of fresh corn, tomato, curry powder, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Serious Eats. Taking all factors into account, this recipe earns a spoonacular score of 45%, which is solid. Tomato-Cauliflower Curry with Corn, Tomato-Cauliflower Curry with Corn, and Dinner Tonight: Corn, Tomato, and Potato Curry are very similar to this recipe.

Servings: 3

 

Ingredients:

2 tablespoons canola oil

2 tablespoons cilantro, finely chopped

2 teaspoons Madras curry powder

3 cups fresh corn, (cut from approximately 3 ears of corn)

1 teaspoon kosher salt

1 small red onion, finely chopped

1 large tomato, cored removed, finely chopped

Equipment:

frying pan

Cooking instruction summary:

Procedures 1 Pour the oil into a large skillet set over medium-high heat. Toss in the onion and stir-fry until lightly browned, about 5 minutes. 2 Add the curry powder, and stir well. Cook until very fragrant, about 30 seconds. 3 Add the chopped tomato. Cook until it is soft, about 3 minutes. 4 Pour in a cup of water, and add the corn and salt. Stir well. Bring this mixture to a boil, and then reduce heat to medium-low and cover. Cook for about 10 minutes, stirring every other minute. 5 Turn off the heat and add the cilantro. Stir and then serve.

 

Step by step:


1. 1

2. Pour the oil into a large skillet set over medium-high heat. Toss in the onion and stir-fry until lightly browned, about 5 minutes.

3. 2

4. Add the curry powder, and stir well. Cook until very fragrant, about 30 seconds.

5. 3

6. Add the chopped tomato. Cook until it is soft, about 3 minutes.

7. 4

8. Pour in a cup of water, and add the corn and salt. Stir well. Bring this mixture to a boil, and then reduce heat to medium-low and cover. Cook for about 10 minutes, stirring every other minute.

9. 5

10. Turn off the heat and add the cilantro. Stir and then serve.


Nutrition Information:

Quickview
237k Calories
5g Protein
11g Total Fat
33g Carbs
6% Health Score
Limit These
Calories
237k
12%

Fat
11g
18%

  Saturated Fat
1g
8%

Carbohydrates
33g
11%

  Sugar
12g
14%

Cholesterol
0.0mg
0%

Sodium
802mg
35%

Get Enough Of These
Protein
5g
12%

Vitamin C
21mg
26%

Manganese
0.41mg
21%

Folate
79µg
20%

Fiber
4g
19%

Vitamin B1
0.27mg
18%

Potassium
610mg
17%

Magnesium
67mg
17%

Vitamin A
808IU
16%

Phosphorus
159mg
16%

Vitamin E
2mg
16%

Vitamin B3
3mg
15%

Vitamin K
14µg
14%

Vitamin B6
0.24mg
12%

Vitamin B5
1mg
11%

Iron
1mg
8%

Copper
0.14mg
7%

Vitamin B2
0.11mg
6%

Zinc
0.89mg
6%

Calcium
24mg
2%

Selenium
1µg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Pear Cardamom Flip Cocktail
Batty Bats
Seafood Alfredo Stuffed Shells
Pumpkin Spice Cake with Maple Frosting
Autumn chestnut salad
Instant Peach Frozen Yogurt
Cade’s Chicken Fried Rice
Gluten Free Salted Caramel Apple Waffles
Chicken and Black Bean Burritos with Avocado Pineapple Salsa
Zucchini Basil Soup
Food Trivia

Honey is made from nectar and bee vomit.

Food Joke

Do you sell hot dogs? Because you know how to make a wiener stand.

Popular Recipes
Caramel Apple Slushies

Taste of Home

appam – how to make kerala style appam with yeast

Veg Recipes of India

Lemon Tart With Blueberries

Leites Culinaria

Crockpot Applesauce

Full Belly Sisters

Chocolate chip biscoff cheesecake bites

Roxanas Home Baking