On July 26th we’re excited to be a part of the first-ever Night Market at The Food District at Square One Shopping Centre! We’re serving up a fantastic menu using Arvinda’s Curry Masala plus one Secret Menu offering. If you’re lucky to be coming tonight, mention “Secret Menu” and we’ll serve you up something spicy and delicious!
We are serving a delicious Sweet Corn Curry made with Arvinda’s Curry Masala, mixed with Bombay Potatoes topped with cilantro, onion and Tamarind Date Chutney. Delicious and easy, you can serve this on those most laziest and haziest days of summer!
I’m posting the recipe, as I know everyone is going to ask! Hope you can make it at home!
BOMBAY POTATOES with CURRIED SWEET CORN & CHUTNEY
Method of Preparation:
1) In a pot, add potatoes, salt and cover with water. Parboil for 7-10 minutes until potatoes are cooked, but firm. Drain and set aside.
2) In a large skillet, gently heat oil on medium-high heat and add BOMBAY SHAKE. Blend spices with oil and add parboiled potatoes coating them. Pan fry until cooked and crispy, for 5-10 minutes. Remove from skillet to cool and set aside.
3) In the same skillet heat oil on medium-high heat and add mustard seeds. Fry for one minute or until they pop like popcorn. Add corn and ARVINDA’S CURRY MASALA. Add salt to taste and cook for a few minutes until spices are cooked. Refrigerator to chill.
4) On a large platter, make a layer of Bombay Potatoes and top with Curried Sweet Corn. Garnish will red onions and cilantro. Drizzle on a Tamarind Date Chutney or Yogurt Raita (see recipes in Arvinda’s Home Indian Cooking Cookbook) for added flavour.
1½ LB. potatoes, peeled and cubed
2 CUPS water
1 TSP. salt
1 TBSP. ARVINDA’S BOMBAY SHAKE (flavour of your choice)
2 TSP. oil
sea salt, to taste
CURRIED SWEET CORN
2 CUPS sweet corn, frozen or fresh kernals
2-3 TSP. oil
1 TSP. mustard seeds, from ARVINDA’S ESSENTIAL WHOLE SPICE KIT
1 TBSP. ARVINDA’S CURRY MASALA
salt, to taste
1/2 red onion, finely chopped, to garnish
1/4 CUP cilantro, finely chopped, to garnish