Corn Curry Recipe | Chef Sanjyot Keer

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk is more affordable.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: individual spices

A homemade blend can reduce additives and costs.

Cut the corn into 2 cm sections and keep aside.

Set a pan on medium heat, add jeera, coriander seeds, and fenugreek seeds, sauté them for 1-2 minutes, then add dried red chillies and continue to dry roast for another 1-2 minutes until fragrant.

Remove the spices from flame and transfer to a grinding jar, add garlic cloves, coconut, and onions, add water as required, and grind into a fine paste using a mixer grinder.

Set a pan or wok on medium heat, add oil, mustard seeds, curry leaves, and onions, mix and cook until the onions are soft.

Add turmeric powder, mix well, and cook for 1-2 minutes.

Add the coconut curry paste and cook for 7-8 minutes, add salt to taste, and continue to cook for another 1-2 minutes.

Add the corn cut into 2 cm sections and sweet corn kernels, mix and cook for 3-4 minutes.

Add water to adjust the consistency of the curry, depending on how thick or thin you want your gravy to be.

Add the soaked imli water and mix well, cover and cook further for 8-10 minutes while stirring at intervals.

Your corn curry is ready to be served, serve hot with rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens