Any spicy, sauce-based Indian dish is referred to as a “curry,” even if it doesn’t include the specific spice we generally refer to as curry. Serve this delicious curry over rice.
1.Over medium heat in a heavy pan, add the oil or butter and cumin seeds. Stir until the seeds crackle. Add the chilies and ginger paste and fry lightly. Add the flour and reduce heat to low, cooking for about two minutes.
2.Mix in the corn and green bell peppers. Add the milk slowly while stirring carefully to make sure no lumps are formed. Cook on low for about 10 minutes or until thickened. Add sugar and salt to taste.
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