Sweet Corn Masala

Sweet Corn Masala is a crunchy, creamy gravy made by simmering corn & capsicum in onion & tomato based puree. Sweet Corn Masala is a good alternate to the regular gravies and goes well with roti, chapathi, rice meal like – plain rice, pulao, ghee rice and biryani!

Sweet Corn Masala is a great sidedish for phulka /chapathi or even for mild pulaos. We all love sweet corn so anything made with it a winner here so made this corn capsicum combo in the usual onion tomato gravy that I make for most side dishes and it turned out so delicious.It had a mild sweet taste from both corn and capsicum which we loved and it paired so well with phulkas.

You know?! My sil gifted this bowl 2 yrs back and I so love it 🙂 Thank you Priya for the beautiful brown bowl!!

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Sweet Corn Masala

Sweet Corn Masala is a crunchy, creamy gravy made by simmering corn & capsicum in onion & tomato based puree. Sweet Corn Masala is a good alternate to the regular gravies and goes well with roti, chapathi, rice meal like – plain rice, pulao, ghee rice and biryani!

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings2

AuthorSharmilee J

1x2x3x

Ingredients

• 1 cup sweet corn boiled
• 1/2 cup capsicum chopped - i used colored
• 1/4 cup big onion finely chopped
• 1 tablespoon ginger garlic paste
• 3 tablespoon fresh cream
• 1/2 teaspoon red chilli powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala powder
• 1 teaspoon tomato sauce
• 1/2 teaspoon kasoori methi
• 2 teaspoon coriander leaves finely chopped
• 1 teaspoon lemon juice
• 3 teaspoon oil
• salt to taste

To Roast And Grind:

• 1 no medium sized big onion chopped lengthwise
• 2 nos medium sized tomato chopped roughly
• 5 nos small pearls garlic

Instructions

• Take a kadai add a teaspoon of oil and sauté onions till transparent, then add tomatoes and garlic sauté till raw smell leaves and tomatoes turn mushy. Cool down.
• Transfer to a mixer jar and grind to a smooth paste.
• Pressure cook corn for 3-4 whistles and set aside.
• Heat butter in a pan, add onion, ginger garlic paste and sauté till onions turn transparent & then add onion tomato paste.
• Add red chilli, coriander and garam masala powders, give a quick mix and keep cooking for few mins till it becomes thick.
• Add required salt. Now get ready with chopped capsicum.
• In a separate pan add little oil and roast capsicum for 5mins, set aside.
• Then add 1/2 cup water and let the gravy boil for few mins. Then add fresh cream.
• Let the gravy boil in low flame for 2mins. Add tomato sauce boiled sweet corn.
• Then capsicum, let the gravy boil for few mins.
• Finally garnish with chopped coriander leaves and kasoori methi.
• After it gets cooled, add lemon juice and serve.
• Serve Corn Capsicum Gravy with phulka or veg pulao or plain steamed basmati rice.

Notes

• This is medium spicy with the measurement I have given. You can adjust according to your taste buds.
• Adding cream gives a creamy and rich restaurant flavour. I used homemade fresh cream.
• The consistency should be flowing and creamy.
• Toasting capsicum and adding at the final stage gives a nice crunch as in restaurants.
• I used homemade fresh cream.

Nutrition Facts

Sweet Corn Masala

Amount Per Serving (75 g)

Calories 240 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 6g38%

Trans Fat 0.03g

Polyunsaturated Fat 3g

Monounsaturated Fat 6g

Cholesterol 25mg8%

Sodium 33mg1%

Potassium 345mg10%

Carbohydrates 23g8%

Fiber 4g17%

Sugar 7g8%

Protein 4g8%

Vitamin A 1884IU38%

Vitamin C 56mg68%

Calcium 43mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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Sweet Corn Masala Recipe Step by Step

1. Take a kadai add a teaspoon of oil and saute onions till transparent,then add tomatoes and garlic saute till raw smell leaves and tomatoes turn mushy.Cool down.
   
2. Transfer to a mixer jar and grind to a smooth paste.Pressure cook corn for 3-4 whistles and set aside.
   
3. Heat butter in a pan, add onion,ginger garlic paste saute till onions turn transparent then add onion tomato paste.
   
4. Add red chilli,coriander and garam masala powders,give a quick mix and keep cooking for few mins till it becomes thick.Add required salt.Now get ready with chopped capsicum.
   
5. In a seperate pan add little oil and roast capsicum for 5mins,Set aside.Then add 1/2 cup water and let the gravy boil for few mins.Then add fresh cream.
   
6. Let the gravy boil in low flame for 2mins.Add tomato sauce boiled sweet corn.
   
7. Then capsicum, let the gravy boil for few mins.Finally garnish with chopped coriander leaves and kasoori methi.After it gets cooled, add lemon juice and serve.
   

Serve with phulka or veg pulao or plain steamed basmati rice.

Expert Tips

• This is medium spicy with the measurement I have given. You can adjust according to your taste buds.
• Adding cream gives a creamy and rich restaurant flavour.I used homemade fresh cream.
• The consistency should be flowing and creamy.
• Toasting capsicum and adding at the final stage gives a nice crunch as in restaurants.
• I used homemade fresh cream.