Best 4 Indian Spiced Corn Soup With Yogurt Recipes

INDIAN-SPICED CORN SOUP WITH YOGURT

Steps:

• Put butter in a heavy-bottomed soup pot over medium heat. Add onion and cook until softened, about 10 minutes. Add garlic, ginger, turmeric, cumin, mustard seeds and cayenne and sizzle for a minute or so.
• Add corn kernels and season generously with salt and pepper. Cook, stirring, for 2 minutes. Add 4 cups water and bring to a simmer. Simmer gently for 10 minutes. Purée soup in a blender. Check seasoning and adjust salt.
• To serve, ladle into small bowls. Garnish each with 2 tablespoons thick yogurt. Sprinkle with chives and cilantro sprigs. Add a squeeze of lime.

CREAMY INDIAN YOGURT SOUP

Steps:

• Heat canola oil in a small skillet over medium heat. Cook and stir jalapeno peppers, ginger, and garlic in the hot oil until the garlic is soft and the oil is fragrant, about 5 minutes.
• Stir yogurt, chili powder, turmeric, coriander, cumin, garam masala, and salt together in a Dutch oven; warm gently over low heat. Fold oil mixture into the yogurt mixture, remove from heat, and top with cilantro.

INDIAN SPICED CARROT SOUP WITH GINGER

Steps:

• Grind coriander and mustard seeds in a spice mill to a fine powder. Heat oil in a heavy large pot over medium-high heat. Add the ground seeds and curry powder; stir 1 minute. Add the ginger; stir 1 minute. Add the next 3 ingredients. Sprinkle with salt and pepper; sauté until the onions begin to soften, about 3 minutes. Add 5 cups broth; bring to boil. Reduce heat to medium-low; simmer uncovered until the carrots are tender, about 30 minutes. Cool slightly.
• Working in batches, purée in a blender until smooth. Return the soup to the pot. Add more broth by 1/4 cupfuls if too thick. Stir in the lime juice; season with salt and pepper.
• Ladle soup into bowls. Garnish with yogurt and serve.
• Do Ahead
• The SOUP can be made 1 day ahead through step 2. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Reheat before serving.

INDIAN-STYLE CORN ON THE COB IN ONION AND YOGURT SAUCE

Steps:

• Break or cut each corn cob in half. Heat vegetable oil in a large skillet over medium heat and pan-fry corn until golden brown on all sides, about 10 minutes, turning often. Remove corn.
• Pulse onion, garlic, and ginger to a smooth paste in a food processor; mix in curry leaves, cumin seeds, chili powder, and sugar. Cook paste in the hot oil over medium-low heat until the oil begins to separate, stirring often, about 10 minutes.
• Remove skillet from heat and let the paste cool; stir in the yogurt. Return corn to yogurt sauce and spoon sauce over corn to serve.