This store-cupboard recipe comes from my husband's family. They are from Rajasthan, a northern desert state that produces few fresh vegetables.

1 medium onion, peeled and cut into large pieces

3 small cooking tomatoes, quartered

15g fresh ginger, peeled, roughly chopped

10g garlic (approximately 3 large cloves), peeled and halved

4 tbsp vegetable oil

1 tsp cumin seeds

¾ tsp turmeric powder

½ -1 tsp chilli powder, or to taste

2 tsp coriander powder

salt, to taste

1kg frozen sweetcorn cobs, defrosted

450ml milk

2 tbsp tomato purée

4 tbsp plain yoghurt

½ tsp garam masala

1 Blend together the onion, tomatoes, ginger and garlic to a fine paste.

2 Heat the oil in a large non-stick pan and fry the cumin seeds for 30 seconds or until aromatic.

3 Add the paste and cook, stirring often, over a moderate high heat for 10 minutes or until the oil bubbles on the side if the pan.

4 Add the turmeric, chilli coriander and salt and stir for 1 minute.

5 Add the corn and cook for 5 minutes.

6 Add the milk and tomato purée, bring to a boil and simmer for 15 minutes or until the whole curry comes together and no longer looks watery.

7 Stir in the yoghurt and garam masala and serve.

More Anjum Anand recipes

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