Spicy Corn Cashew Chickpea Sabzi/Stir Fry

This is an easy summer dish that 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.

While this could’ve been a very bittersweet summer, it turned out to be buoyant.  We (or maybe it was just me 😉 ) wanted our boy who just graduated to take a gap year, and he came to a happy medium and decided to take a semester off, YAY to that!!  So, I have another few months until he flies off to the other end of the country to follow his dreams.

We lounged on the couch all day on the first day of summer break.  No crisp morning run and green juice to follow. No, we just laid there, me curled in a black and white nightgown and the kids in their casual outfits.  We ordered pizza and had a Disney marathon until it got dark and hubby returned home. I looked at my boy who was all grown up and wondered, how did I get so lucky?  He loves spending time with me, he enjoys watching old movies, singing old songs. And he will be taking care of himself all alone, in a big beautiful place filled with skyscrapers. Don’t know if he felt the same thing but didn’t say anything. I took his hand and smiled. What a freaking year it is going to be.

As parents, we have so much trouble “letting go” of our children once they complete their teenage years and need to assume primary responsibility for their lives. But the letting go process is vital.

We have to unselfishly prepare our adult children for life. Consider the large amount of time and energy we devoted to preparing our adult children for life. “Nature abhors a vacuum,” so we parents will naturally tend to hang on to them.

Preparing to acknowledge and unhinge…

…….while teaching him basic easy dishes that he can make for himself when he craves home food.  No fuss, easy and healthy home cooking.  Indian sides can be very easy and most of the time vegan.  This corn sabzi is best when fresh corn is in season. They are plump, sweet and cook up well, holding its shape. This north Indian style corn sabzi is nothing new, but I haven’t seen many people make it like this.

Spicy Corn Cashew Chickpea Sabzi/Stir Fry

While making this corn cashew curry, make sure to use fresh white or yellow corn. While I don’t find a big difference between the two, I do prefer white corn a little more.

Soaking the cashews for this sabzi is another important step, it acts like a vegetable/fruit in the sabzi.  Carefully take the corn off the cob, and once those two are prepped, it’s a very easy dish to put together.

Spicy Corn Cashew Chickpea Sabzi

 

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Prep time

10 mins

Cook time

5 mins

Total time

15 mins

 

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: Ash

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.

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