Sweet Corn Masala Recipe
Sweet Corn Masala is a creamy, slightly crunchy gravy that goes so well with rotis and rice meals. It is made with sweet corn and capsicum cooked in onion tomato base, finished with fresh cream for that restaurant touch. The gravy has a mild sweetness from corn and small crunch from capsicum which makes it different from regular curries.
Servings2
Ingredients
- 1 cup sweet corn
- ½ cup capsicum
- ¼ cup big onion
- 1 tablespoon ginger garlic paste
- 3 tablespoon fresh cream
- ½ teaspoon red chilli powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala powder
- 1 teaspoon tomato sauce
- ½ 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 5 minutes, set aside.
- Then add ½ cup water and let the gravy boil for few minutes. Then add fresh cream.
- Let the gravy boil in low flame for 2 minutes. Add tomato sauce boiled sweet corn.
- Then capsicum, let the gravy boil for few minutes.
- 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
- Corn cooking – I pressure cook corn for few whistles so it stays soft but still crunchy. You can also boil in open pot if you prefer.
- Capsicum roasting – I always roast capsicum separately and add at end, it keeps the crunch and color bright.
- Gravy base – Grinding onion, tomato and garlic gives smooth gravy. Cook the paste well till oil separates else it will taste raw.
- Cream substitute – If you don’t want cream, you can add little milk or cashew paste for similar richness. I have tried both ways.
- Consistency – Keep the curry little flowing and not too thick, it makes it easy to eat with both roti and rice.
Nutrition Facts
Sweet Corn Masala Recipe
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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