Follow these steps for perfect results
Sweet corn
boiled
Tomatoes
ripe
Onion
finely chopped
Coriander Leaves
finely chopped
Green Chilli
finely chopped
Ginger Garlic Paste
Cumin seeds
Turmeric powder
Coriander Powder
Red Chilli powder
Garam masala powder
Butter
Sunflower Oil
Lemon juice
Salt
Prepare all ingredients.
Heat butter and oil in a Kadai/Wok over medium heat.
Add cumin seeds and let them splutter.
Add finely chopped onion and cook until translucent.
Add finely chopped tomatoes and green chili; cook until tomatoes are soft and squishy.
Add turmeric, coriander, and garam masala powder, and sauté until butter separates from the sides.
Add boiled sweet corn and salt.
Add a little water if desired for consistency.
Add finely chopped coriander leaves and simmer for 2 minutes.
Switch off the flame and add lemon juice; mix well.
Serve hot with Phulkas, Chanar Dalna, or steamed rice.
Expert advice for the best results
Adjust the amount of chili to your spice preference.
Roast the tomatoes for a deeper, smokier flavor.
Add a pinch of sugar to balance the acidity of the tomatoes.
Everything you need to know before you start
10 mins
Can be made 1-2 days ahead and reheated.
Garnish with fresh coriander leaves and a drizzle of lemon juice.
Serve hot with Phulkas, Roti, or Naan.
Pairs well with yogurt or raita.
Complements the tangy and savory flavors
Discover the story behind this recipe
Bharta dishes are common and variations exist throughout India.
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