What are the ingredients to Indian corn stew?

There isn't one definitive "Indian corn stew" recipe. The term "Indian corn" can refer to corn in general, and stews with corn are popular in many cultures, including India.

Here's a breakdown of the common ingredients and variations you'll find in corn stews inspired by Indian cuisine:

Base:

* Corn: The star of the show! You can use fresh corn kernels, frozen corn, or canned corn.

* Liquid: Water, vegetable broth, coconut milk, or a combination of these.

* Spices:

* Common: Turmeric, cumin, coriander, garam masala, chili powder (adjust to your spice preference).

* Regional Variations: Fenugreek seeds, mustard seeds, ginger, garlic, curry leaves, etc.

Vegetables:

* Common: Potatoes, onions, carrots, green beans, tomatoes.

* Regional Variations: Green peas, sweet potatoes, cauliflower, spinach, okra.

Protein:

* Common: Lentils, chickpeas, tofu.

* Regional Variations: Chicken, goat, lamb, beef, paneer (Indian cheese).

Flavor Enhancers:

* Common: Fresh cilantro, lemon juice, ginger-garlic paste, tamarind paste.

* Regional Variations: Mustard oil, coconut oil, ghee, dried fruits (raisins, dates).

To make your own Indian corn stew, you can:

1. Choose a protein: Lentils, chickpeas, or tofu are good vegetarian options. Chicken or paneer would add a meaty flavour.

2. Pick your vegetables: Choose a variety of textures and colours for a balanced stew.

3. Experiment with spices: Start with a basic spice blend and add more as you like.

4. Add a little something extra: Cilantro, lemon juice, or tamarind paste will brighten the flavour.

Here's a simple recipe example:

Ingredients:

* 1 tbsp oil

* 1 onion, chopped

* 2 cloves garlic, minced

* 1 tbsp ginger, minced

* 1 tsp turmeric powder

* 1 tsp cumin powder

* 1/2 tsp chili powder (adjust to taste)

* 1 can (15 oz) diced tomatoes

* 1 cup dried chickpeas, cooked

* 1 cup frozen corn kernels

* 1 cup water or vegetable broth

* Salt and pepper to taste

* Chopped cilantro for garnish

Instructions:

1. Heat the oil in a pot over medium heat. Add the onion and cook until softened, about 5 minutes.

2. Add the garlic and ginger and cook for 1 minute more.

3. Stir in the turmeric, cumin, and chili powder and cook for 1 minute.

4. Add the tomatoes, chickpeas, corn, water or broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the chickpeas are tender.

5. Garnish with cilantro and serve hot with rice or naan bread.

Remember, this is just a starting point – feel free to adjust ingredients and spice levels to your liking!