Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page.
Perhaps you froze corn kernels when the cobs were at their best. Perhaps you rely on packaged frozen kernels. Either way, they can be used in this easy vegetable combination from the excellent cookbook I Am From Here (Norton/Penguin Random House, $50) by Vishwesh Bhatt, who describes himself as “a southern chef encased in the body of an Indian man.”
tap here to see other videos from our team.
Bhatt’s addition of garam masala makes this recipe distinctive. He makes it from scratch (see instructions below), toasting and grinding the seasonings; you can also buy good ready-made versions.
This is perfect comfort food — easy to create and serve, or to store in the refrigerator for a couple of days before reheating. Bhatt, the Indian-born chef-owner of the Oxford, Miss., restaurant Snackbar, likes to serve it with pork or fish.
2 tablespoons (30 mL) olive oil
1/2 cup (125 mL) chopped red onion
1/2 cup (125 mL) chopped fennel bulb or celery
1 1/2 teaspoons (7 mL) minced garlic
1/3 cup (75 mL) chopped red bell pepper or sweet Italian pepper
4 cups (1 L) green peas
3 cups (750 mL) corn kernels (about 4 medium cobs)
1 1/2 cups (375 mL) chopped fresh tomatoes or 1 can (398 mL), drained
1/4 cup (60 mL) fresh, chopped basil leaves
1 tablespoon (15 mL) fresh thyme leaves
1 teaspoon (5 mL) garam masala (see instructions below)
1 teaspoon each (5 mL) salt and freshly ground pepper, or to taste
In a large, heavy pot or Dutch oven, heat oil over medium heat until it shimmers. Cook onion, fennel, garlic and red pepper just until soft, about seven minutes.
Add peas, corn and 1 cup (250 mL) water. Bring mixture to a boil. Stir, cover, lower heat to low and simmer for 15 minutes until mixture is cooked but not mushy.
Stir in tomatoes, basil, thyme, garam masala, salt and pepper. Cover and simmer for another five minutes, until tomatoes are warmed through.
Season to taste with salt and pepper.
Serve hot or at room temperature.
Garam masala: In a small, dry pan over medium heat, toast these seasonings gently, without burning: 1/4 cup (60 mL) coriander seeds; 2 tablespoons (30 mL) cumin seeds; 1 tablespoon (15 mL) peppercorns; 1 cinnamon stick; 3 black cardamom pods; 3 whole cloves; 1 teaspoon (5 mL) black mustard seeds; 1 teaspoon (5 mL) red pepper flakes. Grind mixture in a spice or coffee grinder, or with mortar and pestle. Store in airtight container. Makes about 3/4 cup (175 mL).