Sweet corn masala recipe, side dish for chapathi

Sweet corn masala, an onion tomato based gravy pairs well with roti and pulaos. I have tried a sweet corn masala gravy once for Aval vikatan supplement. This method is almost similar to my Paneer butter masala recipe. Yesterday i saw a pack of sweet corn lying in my refrigerator,generally i pressure cook that with salt and have it as is. But suddenly i thought i will make a masala gravy with that, to pair with roti. It turned out well and it was creamy and yum.

My kids who are fond of Sweet corn, loved this sweet corn masala. I made some kulchas for the kids and we both had with rotis.

Sweet corn masala recipe

  Preparation Time : 15 mins | Cooking Time : 10 Mins |Serves: 4

   Sweet corn kernels  1 cup
   Onion   3
   Tomato  2
   Capsicum  3 tblsp
   Garlic  5-6 cloves
   Yogurt   1 tblsp
   Oil  3 tblsp
   Red chili powder  1 tsp
   Cumin powder  1/2 tsp
   Coriander powder  1/2 tsp
   Garam masala   1 tsp
   Kasoori methi  2 pinches
   Cashew nuts  7-9
   Milk  1/3 cup
   Salt  as needed  
Method:

• If using fresh sweet corn, pressure cook this by adding little salt and take out the kernels one by one.
• Chop one onion into small cubes and the capsicum also into small cubes.
• Chop another onion finely.
• The remaining one onion chop roughly as we will grind this onion.
• Chop the tomato into two and grind this in a mixie.
• Soak the cashew nuts in warm water for 10 minutes. 
• Drain the water and grind this into a smooth paste using the milk. Mix the remaining milk to this and keep this aside.
• In a pan add 1 tblsp of oil and add the cubed onions and capsicum.
• Saute this by adding little salt to this. 
• Let the capsicum be crunchy and ensure it should not become soft.
• Keep this aside.
• In the same pan add little oil and add the roughly chopped onions and the garlic.
• Cook this till it turns slightly golden brown colour.
• Keep this aside.
• Cool completely and grind into a fine paste. Add little water while grinding.
• In a pan add 1 tblsp of oil and add the finely chopped onions.
• Cook till it becomes translucent.
• Add the onion paste to this. Cook for a minute.
• Add the ground tomato puree to this.
• Add the red chili powder, cumin powder, coriander powder, salt and garam masala.
• Add the yogurt to this. 
• Cook this in a medium low flame for 10 minutes, till the raw smell disappears.
• The gravy will splutter as it shrinks, so keep it covered to avoid mess around the kitchen hob.
• Add the sweet corn now, and add 1/2 cup of water.
• Let this cook for 10 minutes.
• Add the cashew milk mixture now and simmer the flame.
• Add the sauted capsicum and onions.
• Crush the kasoori methi and add to this gravy.
• Mix well.
• Switch off the flame.
• Sweet corn masala is ready to serve.
• Serve with chapati, pulao, naan or even plain basmati rice too.

   
     
     

Method with step wise pictures:

• If using fresh sweet corn, pressure cook this by adding little salt and take out the kernels one by one.
• Chop one onion into small cubes and the capsicum also into small cubes.
• Chop another onion finely.
• The remaining one onion chop roughly as we will grind this onion.
• Chop the tomato into two and grind this in a mixie.

• Soak the cashew nuts in warm water for 10 minutes. 
• Drain the water and grind this into a smooth paste using the milk. Mix the remaining milk to this and keep this aside.

• In a pan add 1 tblsp of oil and add the cubed onions and capsicum.
• Saute this by adding little salt to this. 
• Let the capsicum be crunchy and ensure it should not become soft.
• Keep this aside.

• In the same pan add 1 tblsp oil and add the roughly chopped onions and the garlic.
• Cook this till it turns slightly golden brown colour.
• Keep this aside.
• Cool completely and grind into a fine paste. Add little water while grinding.

• In a pan add 1 tblsp of oil and add the finely chopped onions.

• Cook till it becomes translucent.
• Add the onion paste to this. Cook for a minute.

• Add the ground tomato puree to this.
• Add the red chili powder, cumin powder, coriander powder, salt and garam masala.

• Add the yogurt to this. 
• Cook this in a medium low flame for 10 minutes, till the raw smell disappears.

• The gravy will splutter as it shrinks, so keep it covered to avoid mess around the kitchen hob.
• Add the sweet corn now, and add 1/2 cup of water.

• Let this cook for 10 minutes.
• Add the cashew milk mixture now and simmer the flame.
• Add the sauted capsicum and onions.

• Crush the kasoori methi and add to this gravy.
• Mix well.

• Switch off the flame.
• Sweet corn masala is ready to serve.
• Serve with chapati, pulao, naan or even plain basmati rice too.

Notes:

1. You can add one green chili while adding the ground onion paste.
2. Few paneer cubes can be added too.
3. Instead of cashew milk paste, you can add fresh cream in the last too.
4. This  creamy Sweet corn masala is a perfect one for potluck parties too.