This corn curry recipe is a delightful blend of sweet corn kernels cooked in a rich and creamy masala. Perfect for pairing with hot rotis or paranthas, this dish is a comforting and flavorful meal. The addition of cashew paste and coconut milk or cream adds a luxurious touch, making it a favorite for special occasions or everyday meals.
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Ingredients
sweet corn kernels2cups
medium onions (finely chopped)2
medium tomatoes (pureed)2
green chilies (slit)2
ginger-garlic paste1tbsp
oil or ghee2tbsp
cumin seeds1tsp
turmeric powder1/2tsp
red chili powder1tsp
coriander powder1tsp
garam masala1tsp
fresh cream or coconut milk1/2cup
cashew paste2tbsp- Salt to taste
Fresh coriander leaves (for garnish)
Nutrition (per serving)
Calories
174.6kcal (8.73%)
Protein
3.4g (6.84%)
Carbs
13.8g (5.02%)
Sugars
2.2g (4.46%)
Healthy Fat
7.3g
Unhealthy Fat
5.1g
% Daily Value based on a 2000 calorie diet
How to make Corn Curry
- Step 1
Heat oil or ghee in a pan and add cumin seeds. Let them splutter.
- Step 2
Add the onions and sauté until they turn golden brown.
- Step 3
Add ginger-garlic paste and green chilies. Sauté until the raw smell disappears.
- Step 4
Add tomato puree, turmeric powder, red chili powder, and coriander powder. Cook until the oil separates.
- Step 5
Stir in the cashew paste (if using) and mix until well combined.
- Step 6
Add corn kernels and mix with the masala. Cook for 3–4 minutes.
- Step 7
Add 1 cup of water (or adjust as needed for gravy consistency). Cover and cook until the corn is soft.
- Step 8
Add garam masala and cream or coconut milk. Stir well and cook for another 2–3 minutes.
- Step 9
Garnish with fresh coriander leaves and serve with hot roti or paranthas.
Nutrition (per serving)
Nutrition (per serving)
Calories
174.6kcal (8.73%)
Protein
3.4g (6.84%)
Carbs
13.8g (5.02%)
Sugars
2.2g (4.46%)
Healthy Fat
7.3g
Unhealthy Fat
5.1g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For a richer flavor, use cashew paste and coconut milk instead of cream.
Adjust the spice levels by reducing or increasing the quantity of green chilies and red chili powder.
Fresh corn kernels provide a better texture compared to frozen ones, but both work well.
Pair the curry with jeera rice for a different serving option.
FAQS
Can I use frozen corn for this recipe?
Yes, frozen corn works well for this recipe. Just ensure it is thawed before cooking.
What can I substitute for cashew paste?
You can skip the cashew paste or substitute it with almond paste for a similar richness.
Is coconut milk necessary?
No, you can use fresh cream instead of coconut milk for creaminess.
Can I make this curry vegan?
Yes, use coconut milk instead of cream and avoid ghee to make it vegan.
How can I make the curry spicier?
Increase the quantity of green chilies and red chili powder to make the curry spicier.
@chefspalette
Chefspalette is a culinary artist known for her innovative fusion recipes that merge traditional flavors with modern twists. Writing for Chefadora involves exploring diverse cuisines, combining unexpected ingredients, and creating recipes that bring a fresh perspective to classic dishes. With a focus on sustainability, creativity, and flavor, Chefadora inspires readers to experiment in the kitchen and discover the joy of cooking with a sense of adventure.
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