This Sweet Corn Curry is moderately spicy, slightly tangy, and mildly but naturally sweetened with sweet corn. The curry is full of flavors, comforting, effortless, and best served with Roti or Rice.
About Sweet Corn Curry
You might wonder how sweet corn tastes with the gravy if you have never tried sweet corn curry. But trust me, this simple recipe is flavorful, delicious, and slightly different than regular vegetable or paneer curry. This recipe always comes to my rescue when I run out of green vegetables and don’t have time to make paneer. And during that time, I often make sweet corn curry as I always have frozen corn in my freezer. The recipe comes together quickly with the pantry staples and does not require long preparation. There is no need for pre-boiling the corn. Instead, I let it cook in the gravy, blending well with the sauce and other spices. I have used frozen sweet corn for this recipe; however, you can also use fresh corn if available.
Ingredients
Step-by-Step Directions
Making The Tomato Puree
Add chopped tomatoes, celery, cashews, ginger, and green chili into the blender jar. Blend everything into a smooth puree.
Making The Sweet Corn Curry
Heat oil in a pan or Kadai and add cumin seeds. Once cumin seeds start sizzling, add asafoetida and give a quick stir.
Add tomato puree and mix well. Next, add salt, turmeric powder, red chili powder, coriander powder, and garam masala.
Mix well and continue cooking the tomato mixture for 10-12 minutes or until it is thick. It is essential to cook the tomato puree for longer so it becomes thick and does not taste raw.
Add corn kernels and water, stir well, and cover the pan with the lid. Continue cooking on low-medium heat for 12-15 minutes or until corn kernels are thoroughly cooked, stirring at regular intervals. If the curry is too thick, add more water as required to adjust the consistency.
Once the corn is cooked, add cream or whisked yogurt, coriander leaves, and Kasoori methi. Mix well, taste and adjust the salt, and cook for 2-3 minutes. Turn off the heat and transfer the curry into the serving bowl.
Serving Suggestions
Serve Sweet Corn Curry with Jeera Rice (Restaurant Style) or Whole Wheat Kulcha (No Yeast). Or you can serve it with Roti, Paratha, or Naan. This corn curry makes a perfect side dish with another vegetable curry and Indian flatbread. Before serving, you can drizzle some cream or whisked yogurt on top of the Sweet Corn Curry.
Helpful Tips
Corn: I have used frozen sweet corn for this recipe, but you can use fresh corn if it is available to you. For frozen corn, there is no need to thaw or pre-boil them. Even for fresh corn, there is no need to pre-boil them; it will cook in the gravy. Celery: If you do not have celery, skip it and add 5-6 more cashews. Cream or Yogurt: I highly recommend adding one of these. It will make the curry rich and creamy and balance the flavor of tomatoes. For a low-calorie option, use plain yogurt and whisk it well before adding it to the curry.
Can I Skip Cashews?
Can I Make This Curry Vegan?
This curry contains vegan ingredients except for adding cream or yogurt in the last step. But to make vegan sweet corn curry, skip the cream or yogurt from the recipe or replace it with a non-dairy cream or yogurt of your choice. You can also add more cashews to get the creaminess of the curry.
