Spicy Corn Cashew Chickpea Sabzi
 
Prep time
Cook time
Total time
 
An easy summer dish, goes great with rotis, quesadilas, rolls, sandwiches and more. This corn cashew chickpea sabzi/stir fry is best made with fresh corn and one of the easiest sides on a warm day.
Author:
Recipe type: Side, Lunch, Dinner
Cuisine: Indian
Serves: 4
Ingredients
  • Cashews ½ cup, soaked in water for 4-5 hours or overnight
  • Corn off the cob, fresh and the white kind _ 2 cups
  • 3 jalapenos, or 4 green chilies, depending on how much spice you like, sliced
  • 2 tbsp olive oil
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • ¼ tsp turmeric powder
  • 1 tsp salt
  • ⅓ cup chickpea flour
  • 1 tbsp oil
  • ½ tsp mango powder or chaat masala (optional)
  • 1 tsp lemon juice
Instructions
  1. The first step to this dish is to soak the cashews overnight. They plump and get juicy and ready for the stir fry.
  2. In a large flat bottomed pan, add the olive oil. Cook this on medium high heat. Once it gets moderately hot, add the cumin seeds. Let it pop and brown. Add the green chilies, corn and cashews. Let it sit in one layer and get some color and caramalize. Don't stir. After 2 minutes, toss and saute. Add the turmeric powder, garam masala, salt, saute for another minute. At this point your corn will almost be cooked. It will take about 3 - 4 minutes.
  3. Sprinkle the chickpea flour, oil on top, and toss and cook for another 2 minutes until the raw smell of the chickpea flour has gone.
  4. Add the mango powder and sprinkle some lemon juice.
Serve hot with rotis.
Notes
You can use this corn sabzi as a side or stuff in quesadillas, or stuff in tacos, sandwiches. So many ways.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2018/07/24/corn-cashew-chickpea-sabzi-stir-fry/