Sweet Corn Masala Recipe – Sharmis Passions

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.

This dish is a good change from the usual dal or sabzi. It has both comfort and rich taste in one plate. The creamy gravy pairs with roti, chapathi, even pulao or biryani when you want a mix of spicy and mild flavors together. Sweet corn itself makes the gravy light and kids also enjoy it very much.

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About Sweet Corn Masala

Sweet Corn Masala is a North Indian style curry where boiled corn is simmered in onion tomato masala base with little cream added at the end. The dish has smooth gravy texture but also has the bite from sweet corn kernels and capsicum pieces. The sweetness of corn balances the masala taste so it does not feel very spicy.

The flavor of this curry is quite unique – creamy from cream and cashew base (if added), tangy from tomato, little smoky from roasted capsicum. Unlike paneer or aloo based gravies, this feels lighter and still wholesome. Corn adds its natural juicy sweetness to the curry which goes well with hot phulkas.

There are few variations also. Some skip cream and keep it simple just with tomato onion gravy. Some add cashew paste to make it richer like restaurant gravies. Capsicum can be added in green or colored form for extra taste and color pop. Few people even add little butter at the end for glossy finish.

I usually make sweet corn masala for weekday dinner when I want something easy but not plain. Sometimes I serve with chapathi and sometimes with simple jeera rice, both ways it tastes very good only.

Sweet Corn Masala Ingredients

• Sweet corn – I have used boiled sweet corn here, it gives a natural sweet taste and little crunch also. If you don’t have fresh, frozen corn works fine too.
• Capsicum – I used colored capsicum, it gives nice crunch and also makes the gravy look more colorful. Green capsicum also you can use if that is what you have.
• Onions – I have added onions two ways, one for the base and little finely chopped for the gravy. It gives slight sweetness and body to the masala.
• Tomatoes – Ripe tomatoes make the gravy tangy and smooth. If tomatoes are not so ripe, gravy may taste little sour only.
• Ginger garlic paste – This is always must for me, it balances the sweet taste of corn and gives good strong flavor to the curry.
• Fresh cream – I have used homemade fresh cream. It makes the gravy smooth, rich and little like restaurant style. You can skip if you don’t want too creamy.
• Spice powders – I have used red chilli powder, coriander powder and garam masala, these are the main spice powders I added. They give heat, flavor and aroma to the curry.
• Kasoori methi – I added crushed dry fenugreek leaves at last. It gives that typical restaurant flavor and small bitter note which balance the cream.
• Coriander leaves – I used fresh coriander leaves for garnish, they make the dish bright and fresh to taste.
• Lemon juice – I always add little lemon juice at end, it lifts the gravy taste and cuts the heaviness of cream.
• Oil – I have cooked the base in oil, sometimes I add small piece butter also to give rich flavor.

Why This Recipe Works

• This recipe is simple to prepare and uses regular ingredients from kitchen.
• The gravy has creamy smooth texture with crunch from corn and capsicum.
• It has balanced flavors with mild sweet, spicy and tangy all together.
• It is a versatile dish. You can serve this with both rice and roti.
• This recipe feels light yet filling, even kids enjoy without fuss.

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How to make Sweet Corn Masala Step by Step

1.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.

2.Transfer to a mixer jar and grind to a smooth paste.Pressure cook corn for 3-4 whistles and set aside.

3.Heat butter in a pan, add onion,ginger garlic paste saute till onions turn transparent then add onion tomato paste.

4.Add red chili, 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.

5.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.

6.Let the gravy boil in low flame for 2 minutes. Add tomato sauce boiled sweet corn.

7.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 with phulka or veg pulao or plain steamed basmati rice.

Expert Tips

• 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.

Serving and Storage

Serve sweet corn masala with chapathi, roti, phulka or even jeera rice. It also tastes nice with ghee rice or plain pulao. For storage, you can refrigerate the gravy in airtight box for one day. Reheat on stove, add small splash of water and stir well before serving.

FAQS

1.Can I skip cream in this recipe?

Yes you can skip cream and use milk or cashew paste for richness.

2.Can I make this without capsicum?

Yes, but capsicum gives crunch and flavor, so I recommend to add.

3.Can I prepare this in advance?

Yes, you can make the gravy base earlier and add corn and capsicum just before serving.

4.Can I use frozen corn?

Yes frozen corn works fine, just boil for few minutes before adding to gravy.

5.Can I add paneer to this gravy?

Yes you can add paneer cubes also, it will become corn paneer masala.

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