Sweet corn masala curry recipe – How to make sweet corn masala curry – sweet corn recipes

Sweet corn masala curry is a quick and simple Indian curry made with sweet corn kernels which is cooked in a spicy onion tomato gravy.  Milk cream added to it gives a nice and creamy taste to the dish.  It is an ideal dish for rotis, naans or even with jeera rice.  Sweet corn gravy is a mildly sweet and spicy combination and a very nutritious dish.  You can also add green capsicum along with sweet corn kernels for making this curry, which will make the dish even more colourful and vibrant.

Prep Time :  15 mins

Cook Time : 20 mins

Servings : 4 persons

North Indian cuisine


Sweet corn kernels – 2 cups

Turmeric powder – 1/4 teaspoon

Red chilli powder – 1/4 teaspoon

Coriander powder – 1 teaspoon

Garam masala – 1/2 teaspoon

Fresh milk cream – 2 tablespoons

Oil – 4 tablespoons

Mustard seeds/rai – 1/2 teaspoon

Jeera/cumin seeds – 1/2 teaspoon

A pinch of asafoetida or hing

Bay leaves – 2

Kasoori methi – 1/2 teaspoon

Coriander leaves – 2 tablespoons chopped finely for garnishing


Onion -1 (medium sized) (chopped into medium pieces)

Tomatoes – 2 (chopped into medium pieces)

Garlic cloves – 5 nos.

Ginger – 1/2 inch sized small piece

Green chillies – 2

Cashewnuts – 5 to 6 nos.


Heat 2 tablespoons of oil in a pan or kadai.  Add green chillies, garlic cloves, ginger, onions and cashewnuts.  Saute them till the onions become translucent.

Add chopped tomatoes and saute till the tomatoes become mushy and soft.

Meanwhile pressure cook the corn for 3-4 whistles.  Once cooled down, drain the water completely and keep the boiled sweet corn aside.  Cook till the tomatoes become soft.  Then switch off the flame.

Once the mixture cools down,  grind them to a smooth paste without adding water.  Keep it aside.

Heat another 2 tablespoons of oil in the same pan.  Add mustard seeds, jeera and bay leaves and stir fry for 1-2 minutes, till the mustard seeds stops spluttering.  Add the ground paste and mix well.  Lower the flame.  Then add salt, turmeric powder, red chilli powder, coriander powder and garam masala.

Add 1/2 cup of water and mix well again.  Adjust the consistency by adding little or more water, as desired by you.

Keep cooking on low flame for 2-3 minutes.  Then add 2 tablespoons of milk cream and mix well again.

Finally add boiled sweet corns and let the gravy boil for few minutes.

Close the pan with its lid and cook for a minute on low flame.   Add kasoori methi and chopped coriander leaves.

Mix well.  Switch off the flame.  Serve sweet corn gravy with rotis, naans or veg pulao or jeera rice.


You can use homemade yoghurt or curd instead of cashewnuts, to make this curry smooth and creamy.

If you prefer crunchier taste of corn, then cook them less soft.  Otherwise cook the sweet corns till you get a soft texture.

You can use butter instead of regular oil to enhance the flavor of the dish.

You can stir fry the green capsicum in little oil separately and add to the gravy to give a crunchier taste.




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