Home RecipesCurry Masala Corn Curry: Delicious Restaurant Style Capsicum Corn Masala Sabzi

Masala Corn Curry: Delicious Restaurant Style Capsicum Corn Masala Sabzi

by Pradeep Mamgain
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Masala Corn Curry is yet another Indian side dish jam-packed with flavor for roti/chapati or even mild pulaos/rice prepared with sweetcorn and cream.

I have prepared this delicious, restaurant-style masala corn sabzi with sweetcorn, capsicum, cashew nut paste, and added milk and cream to give it richness, texture, and taste.

masala corn ki sabji

Corn recipes have a lot of variations, especially with gravies and curries. I love sweetcorn recipes and masala corn sabzi is one of my favorites. 

It pairs extremely well with phulka/chapati. Also, it goes well with mildly spiced rice like jeera-rice or even plane rice. You can even use the regular corn kernels (boiled) with this recipe.

How to make Masala Corn Curry

This is a summary. Be sure to scroll to the recipe card below for complete instructions.

  1. Boil sweet corn and capsicum.
  2. Make a smooth paste of tomatoes and cashew nuts.
  3. Saute cumin seeds, onions, ginger-garlic paste, and green chilies.
  4. Now, add the tomato-cashew nuts paste and combine all ingredients.
  5. Add dry spices, mix well to incorporate all ingredients, and then cook until the mixture separates from the pan.
  6. Now, add veggies, milk, cream, water, then bring to a boil.
  7. Cook and cover, for 5-7 minutes, then serve as desired.

Ingredients

This is a summary. Be sure to scroll to the recipe card below for complete instructions.

  • Veggies: Sweetcorn, capsicum, and onion
  • For tempering: Cumin seeds and curry leaves
  • For frying: Clarified butter
  • Fruits: Tomato and green chili
  • Ginger garlic paste and kasuri methi (sun-dried fenugreek leaves) to enhance taste and flavor
  • Cashew nut paste, milk, and cream for enhancing the richness of the gravy
  • Dry spices: ground turmeric, kitchen king masala, ground coriander powder, ground Kashmiri red chili, and ground black pepper
  • Salt
  • Sugar to balance out spices (optional)
  • Coriander greens for garnishing and flavor

Watch – How to Make Masala Corn Curry:

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A Few Final Thoughts

These thoughts are also available in the recipe card so that you can print them:

  • Serving: Serve it hot with roti/chapati or even naan. It can also be enjoyed with jeera-rice or pulao.
  • Substitutions: All the ingredients in this recipe should be easy to find at your local store.  I have used clarified butter for frying, you can use butter, refined oil, or olive oil. Milk and milk cream can be replaced with fresh cream or curd. If you are planning to use curd it should be fresh. You may replace sugar with aniseed powder. Regular corn kernels (boiled) can be used in place of sweetcorn.
  • Additions: This recipe is versatile, you can even add other veggies into it such as spinach and green peas.
Masala Corn Curry: Delicious Restaurant Style Capsicum Corn Masala Sabzi

If you are looking for more corn recipes, you’ll love:

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Masala Corn Curry: Delicious Restaurant Style Capsicum Corn Masala Sabzi

Pradeep Mamgain
Masala Corn Curry is yet another Indian side dish for roti/chapati or even mild pulaos prepared with sweetcorn. It has lots of variations but I have prepared it with capsicum and added milk and cream to give it richness, texture, and taste.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Curry
Cuisine Indian
Servings 3 people
Calories 277 kcal

Ingredients
  

  • 25 grams clarified butter (ghee)
  • 3 grams cumin seeds
  • 100 grams onion diced
  • 15 grams ginger-garlic minced
  • 6 grams green chili
  • 100 grams tomato
  • 170 grams sweetcorn
  • 50 grams capsicum chopped
  • 2.5 grams ground turmeric
  • 2 grams kitchen king masala
  • 7.5 grams ground coriander
  • 2 grams ground kashmiri red chili
  • 3 grams ground black pepper
  • 4.5 grams sugar optional
  • 5 grams salt
  • 15 ml milk cream (malai)
  • 120 ml milk
  • 14 grams fenugreek leaves dried
  • 10 grams coriander leaves
  • 30 grams cashew nut
  • 2 cups water
  • 8 pcs curry leaves

Instructions
 

  • Boil sweet corn and capsicum for 10 minutes, drain the water and set aside.
  • Make a paste of tomatoes and cashew nuts. Set aside.
  • Heat clarified butter in a pan and then add cumin seeds.
  • Let the seeds crackle and then add curry leaves.
  • Add onions and saute until they become translucent.
  • Add ginger-garlic paste and then add green chilies (slit). Saute for 1 minute.
  • Add tomato-cashew nuts paste. Mix the ingredients well. Next, we will add dried spices.
  • Add ground turmeric, kitchen king masala, ground coriander, ground Kashmiri red chili, and ground black pepper. Mix the ingredients well.
  • If required, add a little water and mix well.
  • Add salt and sugar. Now, mix well to incorporate all ingredients.
  • When mixture separates from the pan, add sweet corn and capsicum. Mix well.
  • Add milk cream (malai) and mix well.
  • Add of milk and mix well.
  • Pour in about 2 cups of water and kasoori methi.
  • Cover and cook for 5 to 7 minutes or until oil separates from the gravy.
  • Sprinkle finely chopped green coriander and serve hot with chapatis, pooris, or paranthas.

Video

Notes

  • Serving: Serve it hot with roti/chapati or even naan. It can also be enjoyed with jeera-rice or pulao.
  • Substitutions: All the ingredients in this recipe should be easy to find at your local store. I have used clarified butter for frying, you can use butter, refined oil, or olive oil. Milk and milk cream can be replaced with fresh cream or curd. If you are planning to use curd it should be fresh. You may replace sugar with aniseed powder. Regular corn kernels (boiled) can be used in place of sweetcorn.
  • Additions: This recipe is versatile, you can even add other veggies into it such as spinach and green peas.
Keyword corn masala curry, corn masala sabzi, corn recipes

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