Corn masala recipe | Corn sabzi | Corn gravy

Ingredients

• 1 tbsp butter
• 1 cup sweet corn
• For curry
• 2 tbsp oil
• 1 tbsp butter
• 1 bay leaf
• 1 inch cinnamon
• 2 pods cardamom
• 1 tsp cumin seeds
• 1 onion (finely chopped)
• 1 tsp ginger garlic paste
• 1/4 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1 tsp salt
• 1 cup tomato paste
• 1/4 cup cashew paste
• 1 cup water
• 2 tbsp grated paneer
• 1 tsp fresh cream / malai
• 1/4 tsp garam masala
• 1 tsp crushed Kasuri methi

Steps

1. Firstly, in a pan heat butter and corn and saute for 5 minutes or you can also boil the corn. Take corn in a pressure cooker pour enough water and take 3 whistles or as required.
2. Now in a large Kadai heat oil and butter, and saute Bay leaf, cinnamon, cardamom, and cumin seeds until it turns aromatic.
3. Add onion, and ginger garlic paste, and saute until onion turns golden brown.
4. Add spices and salt, and saute until spices turn aromatic.
5. Add tomato paste and cashew paste and saute till oil separates.
6. Add water and mix adjusting consistency as required.
7. Add in saute/boiled corn. Cover and simmer for 10 minutes or until the flavours are absorbed.
8. Add grated paneer, fresh cream, garam masala and Kasuri methi. Mix well.
9. Finally, enjoy corn masala with roti or naan.