Masala Corn Sabzi Recipe | Dum Makai Masala | How to make Corn masala Sabji

corn

🥗Healthier: frozen corn

💰Cheaper: canned corn

Canned corn is often less expensive and readily available.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Dried cilantro is more affordable and has a longer shelf life.

Heat 2 tablespoons of oil in a kadhai (wok).

Add 2 medium-sized finely chopped onions and sauté on medium flame until light golden brown.

Add 1 tablespoon of ginger-garlic paste and mix well; cook for 1-2 minutes until the raw flavor is gone.

Reduce the flame to low and add spices: 1 teaspoon Kashmiri red chili powder, 1/2 teaspoon coriander powder, 1/2 teaspoon roasted cumin powder, and 1/2 teaspoon garam masala; mix well.

Add a little water to prevent the spices from burning and cook for 1-2 minutes on low flame.

Add 2 medium-sized chopped tomatoes and 2 green chilies blended into a paste; mix well and add salt to taste.

Cover and cook for 2-3 minutes on medium flame until the tomatoes are soft.

Add a pinch of kasuri methi, crushed between your hands, and mix well.

Add 15-20 cashews that have been soaked and blended into a paste; mix thoroughly.

Add 1.5 cups of water and stir well.

Add 2 cups of boiled corn and mix well.

Add 1/2 cup of grated paneer and 1/2 cup of khoya; mix well.

Cover and cook until it comes to a boil.

Add a pinch of sugar to enhance the flavor and mix well.

Garnish with some chopped fresh cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level: