Thursday 9 August 2018

Spicy Corn Curry | Corn on the cob curry 

Hello Friends,

We always associate savouring corn on the cob on a rainy day. That wet chilly feeling combined with the comfort of a hot spicy butta is an incomparable feeling. The sights and sounds of the local hawker roasting  corn on the cob is so delightful. One just cannot wait to enjoy corn on the cob smeared with lime and chilly powder.

This season I bought some American Corn cobs home from a local market. Enjoyed it simply by boiling the cobs in the pressure cooker and adding butter with few spices. However still having a few cobs left over I decided to stir up a spicy curry with ingredients available at home.


2 corn on the cob
1 medium onion
2 large tomatoes
 I tbsp cooking oil
2-3 kashmiri chilies
1 tsp ginger-garlic paste
2 tsp Kasturi Methi powder
1/2 tsp turmeric powder
1/2 tsp corriander powder
Salt to taste
Coriander for garnish


1. Chop the onion, tomato and keep aside.

2. Now pressure cook the corn on the cob for 7-10 minutes. Set aside for cooling. Later make each cob into four pieces.

3. In a kadhai or heavy bottom pan, heat oil. Add onions, red kashmiri chillies,and ginger garlic paste and sauté till the onions are golden brown.

4. Now add the tomatoes and cook till the tomatoes get soft and pulpy.

5. Add this paste to a mixer grinder and puree to make a paste.

6. Put thishis back to the kadai, add kasturi methi, dry spices and salt to taste.

7. Add the boiled corn and sauté for 5 minutes.

8. Now 2 cups of water and cook uncovered for 5-8 minutes till you have a thick gravy.

9. Garnish with coriander leaves.

10. Serve the dish with hot rotis or steamed rice and sliced onions.


Do not add any garam masala.
You can add sugar if you desire a sweet/sour taste.
If Kashmiri chillies are not available you can add chilly powder.

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