Corn Bhurji

1. 1
   prep · ~7 min

   Prepare the corn.

   If using fresh corn on the cob, slice off the kernels with a sharp knife. Boil the kernels in water for 5-7 minutes until tender, then drain well. If using frozen corn, boil for 3-4 minutes and drain. Set aside.

2. 2
   temper · ~1 min

   Make the tempering.

   1.Heat ghee in a heavy-bottomed pan over medium heat.

   2.Add cumin seeds and let them splutter for 30 seconds.

   TIPLet the cumin crackle fully — this releases its nutty aroma.
3. 3
   saute · ~8 min

   Build the aromatic base.

   1.Add chopped onions and slit green chilies. Sauté until the onions turn translucent (3-4 min).

   2.Add ginger paste and cook until the raw smell disappears (30 sec).

   3.Add chopped tomatoes and cook until they soften and turn mushy (3-4 min).

   TIPMash the tomatoes with the back of the spatula as they cook — it creates a better base.
4. 4
   saute · ~1 min

   Bloom the spices.

   1.Add turmeric powder, red chili powder, coriander powder, and salt.

   2.Stir well and cook for 1 minute until the spices are fragrant.

   TIPKeep the heat low — dry spices can burn quickly and turn bitter.
5. 5
   simmer · ~4 min

   Add the corn and cook.

   1.Add the boiled corn kernels to the pan.

   2.Mix everything well so the corn is evenly coated with the spice mixture.

   3.Cook on medium heat for 3-4 minutes, stirring occasionally.
6. 6
   mix · ~1 min

   Finish the dish.

   1.Turn off the heat.

   2.Sprinkle garam masala and squeeze fresh lemon juice over the corn.

   3.Mix gently and let it rest for 1 minute.

   TIPAdding garam masala at the end preserves its delicate, aromatic flavor.
7. 7
   garnish

   Garnish with fresh coriander leaves and serve hot.

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