CORN MALAI SUBJI / (Slow Cooker/ Crockpot)

                                                              CORN MALAI SUBJI
                                                            (Slow Cooker/ Crockpot)

CORN MALAI SUBJI

DISH: North Indian Vegetarian

SERVES: 4

COOKING TIME: 2 hrs.

Grocery list:

1. 1 medium red tomato

2. White Corn 2 full cups ( frozen) note: white corn is best suited for this recipe / can use yellow frozen corn if white not available

3. 1 small piece of ginger ( 1/2 inch )

4. Garlic cloves 8 to 10

5. Onion ( medium)

6. Low Fat Cream (Malai) -1/2 cup (sold in stores as whipping cream) or (malai)/ or can use milk 1/2 cup instead of cream

7. Cilantro leaves to garnish

From the Pantry:

1. Garam Masala ( MDH brand - 1 tablespoon) or any other brand Garam Masala

2. Salt to taste

3. Red Chilli powder ( 1 teaspoon)

4. Bay leaves (2)
5. Sugar ( 2 tspns.) note: the malai needs a bit of sweet punch
6. 2 Tablespoons oil

Method:

1. Wash Frozen Corn Kernels.

2. Boil corn with enough water to cover with bit of salt in crockpot at high heat setting for 1 hour.

4. Drain water from corn and keep aside for gravy.

5. In a heavy pan on very low heat add oil, garam masala, bay leaves and red chili powder. To this add  finely chopped tomato, onion, ginger, garlic.

6. After nice smell comes from masala ( let it brown a bit), add corn and saute till raw smell vanishes and add the drained water kept aside.

7. Add set aside corn water, corn sauted with masala to the crockpot. add salt to taste and sugar as needed. Let corn masala cook for 1 hour in crockpot and add more water ( maybe 1/2 cup if water evaporates in between).

8. Transfer to bowl and add light cream or milk.

9. Garnish with cilantro leaves.

Note: Serve piping hot with plain rice, rotis or naans.

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