Sweet Corn Masala

Yields: 6 Servings Difficulty: Medium Prep Time: 15 Mins Cook Time: 25 Mins Total Time: 40 Mins

I love sweet corn. Be it a simple cup of corn or grilled ones. There are days, when I and my mom used to go shopping, just to end up eating this cup corn from those pop-up stalls outside the supermarkets.  After moving to my part of the world, what tempts me most is the fresh corn cobs that I grab during summer, whenever I do my grocery shopping. However, my LO prefers the sweetcorn kernels that are available in frozen packets. He can eat them as such without any seasoning, duly for its sweetness. This week is my fridge cleaning up mission and I had about half a packet of them sitting in my freezer. I needed to make some gravy for our rotis. So I decided to use this up for our dinner and ended with the Sweetcorn Masala. This gravy is a perfect blend of sweet n spicy combo for winter night dinner. You can pair this sweet corn gravy with rotis or any rice of your choice. Do try this simple gravy and enjoy.


0/19 Ingredients
Adjust Servings
    Main Ingredients
  • Sautee and Grind


0/6 Instructions
  • Cut onions and tomatoes into rough cubes. Heat a pan and drizzle oil in it. Add the green chili, ginger pieces, black peppercorns, and fennel seeds. Fry them until golden brown.
  • Add almonds and toss a while. Switch off the stove and add grated coconut to it. Let it remain in that heat itself.
  • Once they come to room temperature, make them into a fine paste in a mixer jar. Set them aside.
  • Heat the same pan and drizzle oil. Once they shimmer, add cumin seeds and wait until they roast. Add the grounded masala paste. Saute them for a minute. Add coriander powder, turmeric powder, red chili powder, and garam masala powder. Combine together.
  • Meanwhile, measure one and a half cups of sweet corn and thaw it to room temperature. Add them to the half-cooked masala and salt to taste. Add half a cup of water to it and let it cook in medium-low flame for about 5 – 7 mins.
  • Crush 1/4 tsp of kasoori methi in between the palms and add to the cooked curry. Switch off the stove. Garnish with coriander leaves and adjust sourness with lemon juice if you desire. Serve hot with any flatbreads of your choice.


  • I used frozen corn kernels for this recipe. You can also pressure cook the fresh corn cobs and remove the kernels from it and then use it to prepare this masala.
  • Instead of corn kernels, you can also use frozen peas or any other cooked beans and follow the same procedure.
  •  If you want a further rich gravy, you can also add fresh cream after finishing off the masala.

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