Restaurant style sweet corn curry is tasty and lip smacking recipe which goes perfectly with Indian breads like paranthas or naans. I prepared this curry with gravy of tomatoes, onion and capsicum. As I’m big lover of sweet corns, so I tried this time sweet corn curry with lacchaa parathas and raita in lunch menu. I made tomatoes, chilies, ginger and cashews based gravy which gives rich and thick texture to gravy.
Preparation Time: 15 Minutes
Cooking Time: 20 Minutes
Category: Main Course
2 Cups Sweet Corn Kernels
1 Large Sized Onion
2 Medium Sized Tomatoes
1 Large Capsicum
2 Green Chilies
1 Tsp. Ginger
5-7 Cashew Nuts
2 Tsp. Kasuri Methi
2 Tbsp. Cream
1/2 Tsp. Turmeric Powder
2 Tsp. Coriander Powder
Red Chilies Powder to taste
Salt to taste
1/4 Cup Milk
1/4 Tsp. Garam masala
2 Tbsp. Olive Oil
Coriander Leaves, for garnishing
In grinder, add tomatoes, green chilies, ginger, soaked cashews and grind till to ground paste.
Heat the olive oil in saucepan and add cumin seeds. When they starts splutter, add chopped onion and capsicum and saute till to soft and cooked.
Add tomato ground paste and cook few minutes till to soft. Add kasuri methi, turmeric powder, coriander powder, red chili powder and salt and cook till to oil separates.
Add boiled corns and 1/2 cup of water. Cover with lid and cook on low flame for 10 minutes.
Add fresh cream and mix it. Add garam masala and adjust the seasoning as per taste.
Finally garnish with coriander leaves and serve hot corn curry with Indian flatbread or pulao.
Notes: You can avoid the capsicum in this curry as per taste and If you are calorie conscious, then you can use almonds instead of cashews and yogurt instead of cream.
Tags: How to cook corn curry, sweet corn curry, curries, Indian curries, Main course recipes, lunch dinner menus, lunch box recipes, side dish recipes, corn recipes, sweet corn recipes, how to prepare corn capsicum curry at home.