Masala corn sabzi | corn masala recipe | sweet corn gravy recipes

Masala corn sabzi is a delicious Punjabi curry of corn kernels cooked in creamy onion and tomato gravy. It is a mildly spicy and tasty Indian curry that is easy to make at home. It tastes great when served with naan, chapatti but can also be served with rice too.

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Recipe video

Masala corn sabzi | corn masala recipe | sweet corn gravy recipes

Author Nehas Cook Book

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Curry

Cuisine Indian

Servings 4 servings

Ingredients

 

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For boiling corn

• ▢ 1 cup water
• ▢ 1 cup corn
• ▢ ¼ tsp turmeric powder
• ▢ Salt to taste
• ▢ ½ tsp sugar

For masala corn sabzi

• ▢ 3 tbsp oil
• ▢ 1 tbsp butter
• ▢ ½ tsp cumin seeds
• ▢ 5-6 chopped garlic
• ▢ 1 inch chopped ginger
• ▢ 2 chopped green chilli
• ▢ 2 medium size chopped onion
• ▢ ½ tsp turmeric powder
• ▢ 2 tsp kashmiri red chilli powder
• ▢ 1 tsp coriander powder
• ▢ ½ tsp roasted cumin powder
• ▢ Salt to taste
• ▢ 5-6 chopped tomatoes
• ▢ ½ cup tomato puree
• ▢ ¼ cup cashew paste
• ▢ 1 cup water
• ▢ 1 cup Boiled corn
• ▢ ½ tsp garam masala
• ▢ ½ tsp kasuri methi
• ▢ ¼ cup chopped coriander leaves
• ▢ Garnish: Grated Cheese

Instructions

• Firstly, in a pan add water, corn kernels, turmeric powder, salt and sugar. Boil corn kernels for 3 minutes.
• After 3 minutes, sieve water from boiled corn kernels.
• Now in a kadai, add 3 tbsp oil and 1 tbsp butter. Once the oil is hot, add cumin seed, chopped garlic, ginger and green chilli.
• Then add chopped onion and saute until onions turn golden brown.
• Further add turmeric powder, red chilli powder, coriander powder, cumin powder and salt. Sauté until the spices turn aromatic.
• Then add chopped tomatoes and tomato gravy. Cover and cook tomatoes till become soft, mashy and oil separate from them.
• Now in a grinding jar add soaked cashews and magajtari seeds, milk and malai. Grind into a smooth paste. The cashew paste is ready.
• Add cashew paste into tomato gravy and cook till it separates oil from the sides.
• add 1 cup water and mix adjusting consistency as required.
• Then add boiled corn kernels. Mix well and cook for 5-7 minutes.
• Further add garam masala, kasuri methi and chopped coriander leaves. Mix well
• Finally serve masala corn sabji with grated cheese and enjoy with roti or naan.

Notes

• At the time of boiling turmeric and sugar gives nice color and taste to corn kernels.
• Fresh-hung curd is used instead of kaju gravy.
• lastly, add garam masala and kasuri methi gives a nice smell and flavor to sabzi

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