Sweet Corn Curry


Sweet Corn Curry

sweet corn curry
Sweet Corn Curry with Peas Pulao

Sweet corn is much loved in our home and in all forms especially charcoal roasted corn on the cob (butta) with a mixture of salt, chili powder and lemon juice sprinkled over it. Nehal is fond of creamy corn with pasta or corn fritters while Satish and I like to relish it in the form of a curry with roti or flavored rice. With a lot of fresh corn cobs sitting in my fridge, thanks to a dear friend, I went on a sweet corn binge for a couple days. Made bread pizza with sweet corn, steamed corn cobs, vegetable au gratin with corn being a star player, corn vadas with lots of coriander and sweet corn curry to go with peas pulao.

corn-curry
Corn Curry

Sweet Corn Curry

  Prepare time:
 Cook:
 Serves: 4

 Main Ingredients:

  •  sweet corn

 Ingredients

  •   Sweet corn kernels - 2 cups
  •   Capsicum - 1, chopped into small pieces (optional)
  •   Onion - 1, large, finely chopped
  •   Green chilies - 2, slit length wise
  •   Ginger garlic paste - 1 tsp
  •   Kasuri methi - 1 tsp, lightly crushed
  •   Turmeric powder - 1/4 tsp
  •   Red chili powder - 1 tsp
  •   Coriander powder - 1 1/2 tsps
  •   Garam masala powder - 1/4 tsp
  •   Tomatoes - 2, finely chopped
  •   Cashew nuts - 5, soak in 3 tbsps milk and make a smooth paste.
  •   Fresh coriander leaves - 2 tbsps, finely chopped
  •   Fresh cream - 1 tbsp (or malai)
  •   Salt to taste
  •   Oil - 1 1/2 tbsps

Method for making Sweet Corn Curry

Heat oil in a cooking vessel. Once hot, add the onions and saute till transparent Add green chilies and ginger garlic paste and saute for 3 mts on low to medium flame. Add capsicum pieces and saute for 5 mts.
Add kasuri methi and saute for 2 mts. Add turmeric powder, red chili powder, coriander powder, cumin powder and salt. Mix.
Add the tomatoes and saute till oil separates. Add corn and mix. Place lid and cook for 4 mts. Add half of the coriander leaves and 11/2 cups water and bring to a boil.
Place lid and reduce flame and cook for 15-18 mts. Add garam masala powder, cashew nut paste and mix. Cook for 2 tms. Add fresh cream and mix continuously for a mt on low flame. Turn off heat.
Remove to the serving bowl and garnish with fresh coriander leaves and serve with roti, naan or flavored rice.

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Sweet corn curry goes well with roti & pulao. Indian vegetarian dishes at their best. Learn how to make sweet corn recipes that are easy to make and tasty.

31 thoughts on “Sweet Corn Curry

    1. Indian variety of mokkajonna are not as sweet as the American sweet corn. You can use native variety of corn kernels or American sweet corn kernels. I used American sweet corn.

  1. I have 2 questions: Cumin powder is listed in Methods, but not in ingredients. Does anyone know how much to use? Also, ingredients says 5 cashews. Is this correct? 5 individual cashews? Thanks!

  2. wow…….. i tried this recipe. it tastes yummy. i’ve 1 question. howmuch time does the corn kernels take for cooking? how can we identify tat the corn was cooked

    1. I have mentioned above in the recipe, the cooking time. It should not take more than 15 mts from the time to rapid boil.

  3. Hi
    i just made it
    And it is very very nice
    It was actually the first curry ive ever cooked
    So itll always remain special ๐Ÿ™‚
    I love the taste
    The sweetness of the corn and the tanginess of the capsicum
    Made it one amazing dish
    Thank you so much ๐Ÿ™‚
    Take care!

  4. I tried this recipe and it turned out great,Thanks for the recipe Sailu.
    Tip- If anyone is making the dish with canned corn you can omit the step which calls for adding 1 1/2 cup of water and boiling for 15 min as the corn are already boiled. Just add 1/2 cup or less based on how much gravy you prefer.

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