Chomasa Recipe - कॉर्न दम मसाला - कॉर्न की मजेदार सब्जी - Corn Dum Masala – Corn Masala Recipe

cooking oil

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is healthier while butter can be more affordable.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley offers a similar flavor profile, while dried herbs can be more economical.

Boil sweet corn with half a teaspoon of salt, a teaspoon of sugar, and 150 grams of turmeric powder for 5-7 minutes on medium flame.

Drain the hot water from the boiled sweet corn and set it aside.

Chop three large tomatoes finely.

Soak 2 tablespoons of cashews in warm water for 15-20 minutes and then blend them into a paste without water.

In a bowl, add the boiled sweet corn and 150 grams of paneer cut into pieces, reserving a small piece for garnishing.

Chop one medium-sized capsicum into pieces, about 3/4 cup.

In a kadhai, heat 2 teaspoons of oil until melted, then add half a teaspoon of cumin seeds and two finely chopped green chilies, sautéing on medium flame.

Add one teaspoon of turmeric powder and mix well.

Add the chopped tomato paste and mix thoroughly.

Add one teaspoon of coriander powder, one teaspoon of Kashmiri red chili powder, and one teaspoon of salt, mixing well.

Cover the gravy and cook for 2-3 minutes until the tomatoes are well cooked.

After 2-3 minutes, open the lid and mix the gravy again, ensuring it cooks well.

Add the boiled sweet corn and capsicum to the gravy, mixing gently to keep the capsicum crunchy.

Add half a cup of hot water and mix well, then cover and cook for 3-4 minutes.

After 3-4 minutes, open the lid and mix again to ensure the capsicum is lightly cooked and the sweet corn absorbs the gravy flavor.

Add the paneer pieces, half a teaspoon of sugar, 2 tablespoons of kasuri methi, and mix well.

If desired, add finely chopped fresh cilantro.

Cover and cook for another 1-1.5 minutes until the paneer melts and the sugar dissolves.

Add half a teaspoon of kitchen king masala and mix well.

To add a smoky flavor, heat a piece of charcoal until red hot, then place it in a small bowl, add a teaspoon of ghee on top, and cover the kadhai for 4-5 minutes.

After 5 minutes, remove the charcoal and mix the dish well before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary