Sweet Corn Gravy – Sweet Corn Curry

While we are all still staying at home, am trying to make food more interesting with the limited ingredients available in the pantry or at the stores. This Sweet Corn Gravy is one such recipe. I have never tried a gravy with sweet corn. Well before that I am not a big fan of sweet corn so I seldom buy it. I had grabbed a bag of frozen sweet corn before the lockdown, just because frozen peas was not available. So now it justifies why I am here with this Sweet Corn Gravy recipe. It turned out really well, sweet corn in spicy gravy. We liked the sweet-spicy combo. Do try my Peas Masala or Methi Matar Malai recipes if you want to use Peas instead.

Here is the video..

[Preparation Time-10 mins : Cooking Time- 30 mins]

Sweet Corn Gravy Ingredients:

• Sweet Corn – 2 cups (see tips)
• Onion – 2
• Tomato – 2
• Ginger-garlic-chilli paste – 1 tbsp
• Oil – 2 tbsp
• Cumin seeds – 1 tsp
• Salt – as needed
• Chilli powder – 1 tsp
• Coriander powder – 1 tsp
• Turmeric powder – 1/4 tsp
• Garam Masala – 1/2 tsp
• Kasoori Methi – 1 tsp
• Cashew/Badam paste – from 5 to 6 of each
• Coriander leaves – few

Method:

• Heat a pan with oil and add cumin seeds. Once it crackles add finely chopped onions. Saute until translucent. Add ginger-garlic-chilli paste. Saute until raw smell goes off.

• Add tomato puree (just grind 2 tomatoes into a smooth paste) followed by salt, chilli powder, coriander powder and turmeric powder.

• Saute until oil oozes out. Add 2 cups of water to it and mix well. Add the frozen sweet corn and cook covered for 10 mins.

• Once the corn is cooked add the cashew-badam paste. Mix well and simmer for a few minutes. The gravy will thicken.

• Add garam masala & kasoori methi. Mix well and bring it to a boil. Finally add fresh coriander leaves and switch off the flame.

Thats it! Sweet & spicy Sweet Corn Gravy ready!

Serve hot with phulkas or any pulao varieties.

Tips:

1. I have used frozen sweet corn. So did not pre-cook it. If using fresh corn, boil it spearately for 10-15 mins and then add to the gravy.
2. You can skip the cashew-badam paste and add cream.

– By Sundari Nathan