Corn curry- Learn how to make corn curry with step-by-step photos and video. Want to make something different with these corns. Go with this recipe. This corn curry tastes sweet, creamy, and spicy. Serve it with naan, butter naan, roti, and rice. These curries are very popular in restaurants menu. Now you can also make this at home. Make this curry for lunch or dinner.
What is corn curry?
Corn curry is a popular restaurant-style curry recipe. In this recipe, we need some boiled corn. And then we have to make creamy, spicy, and rich gravy for our corns. You can also use grated paneer in this recipe. Paneer gives more richness to the gravy. For gravy, you need some chopped onions, tomato puree, ginger garlic paste, chilies, some spices, and cashew paste. Here, you can use baby corns. You just need to boil them for 10 to 14 minutes.
Ingredients
- 1 cup of boiled corns(3 to 4 corn)
- 3 to 4 onions
- 2 tbsp ginger, garlic paste/crushed
- 3 tomato puree
- 3 to 4 green chilies
- ½ cup of grated paneer/cottage cheese
- 4 to 5 tbsp cashew paste
- 2 tablespoon salt
- ½ tbsp turmeric powder
- Powdered spices(1 tbsp cumin powder, 1 tbsp coriander powder, ½ tbsp garam masala powder, 2 tbsp Kashmiri red chili powder)
- 1 to 2 tbsp dry fenugreek leaves
- 1 tbsp sugar
- 3 to 4 tbsp cream and 10 ml milk
- 30 to 40 ml water(as required)
- ½ tbsp cumin seed
- 3 to 4 dry red chili
- 4 to 5 tbsp mustard oil
| Total time | 55 minutes |
| Servings | 5 to 6 |
How to make corn curry?
STEP BY STEP PHOTOS AND VIDEO
First, chop the onions, puree your tomato, crush your ginger, garlic, chop the green chilies, and boil the corns. For boiling corns, take some water and add corns. Boil it for 10 to 15 minutes. Then remove it from the water. Make some cashew paste. For this, you grind the cashews with some water and make a smooth puree. You can also use poppy seed paste in place of cashew paste.
Then take a pan, add oil. Heat it for a minute. Add cumin seed, red chili, crushed ginger, garlic. Sauté for 3o seconds.
Add onions, salt, turmeric powder. Cook it for 6 to 10 minutes on medium flame.
Now add all powdered spices(cumin powder, coriander powder, garam masala power, red chili powder). Mix well.
And cook it for 5 minutes on low flame.
Then, add tomato puree. Cook it for 5 minutes on high flame.
Regulate the flame on low and add sugar, fenugreek leaves.
Add cashew paste. Cook it for 3 minutes.
Then add cream and milk. Mix it. Cook it for 5 minutes.
After that, add water. You can adjust the water consistency. If you want dry gravy then add less water.
Cook it for last 10 to 15 minutes on low flame. Now add boiled corn.
Add paneer/cottage cheese. Mix well and cook for a minute. Turn off the heat.
Corn curry is ready.
Serve it with naan, roti, rice.
Some of the other recipes…
- Paneer Lababdar | How To Make Restaurant Style Lababdar
- Malai Paneer Korma Recipe| Paneer In White Gravy
- Kadai Paneer Recipe (How To Make Kadai Paneer)
- Chana Masala | How To Make Chana Masala
- Methi Matar Malai | Restaurant style recipe
