Sweet Corn curry recipe
corn curry | sweet corn gravy recipe
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Servings: 4 servings
- 1.5 tbsp oil
- 1 tsp cumin seeds
- 1/2 cup onions - chopped finely
- 1 tsp ginger garlic paste
- 1 large tomato - chopped
- salt for frying
- 1/4 tsp turmeric powder
- 1 tsp cumin powder
- 1 tbsp coriander powder
- 8-10 dry kashmiri red chillies - soaked in hot water for 10 min; & grind to fine paste
- 1 tsp garam masala
- 1 tbsp kasuri methi
- 3 tbsp grated paneer
- 3/4 cup cooked corn
- 1 tbsp cashew
- 1 tbsp mixed seeds
- 1/2 tsp sugar
- salt to taste
- 1 handful coriander leaves
- 2-3 tbsp grated cheese
- 1 piece coal
- 1 tsp ghee
heat oil and pop in cumin seeds.
saute onions and ginger garlic paste until transparent
further add chopped tomatoes, salt for frying, turmeric powder. mix well, close and cook for 5 minutes or until tomatoes are soft.
open and add the cumin powder, coriander powder, kashmiri red chilli paste and mix well.
close and cook for 2-3 mins in simmer until raw smell of chilli paste leaves.
open and add garam masala, kasuri methi, grated paneer and half cooked corn
make a paste of cashews and mixed seeds with few tbsp of hot water. add the paste to the curry. mix well.
add 2 cups of water to bring it to the required consistency, mix well. close and cook for 10 mins in simmer.
open and add sugar, adjust salt, coriander leaves, grated cheese and mix well.
keep a bowl in the pan and place a super hot coal over it.
add few tsp of ghee and when it starts fuming, immediately close it with a lid.
open once it settles. take out the bowl with coal. serve the curry hot with roti.