Restaurant Style Creamy Corn Masala Curry

Restaurant Style Creamy Corn Masala Curry

When I started blogging, I was curious about blogging marathons and what other food bloggers are up to. Going deeper into my search, I found a site being hosted by Srivalli. Then my entry into this marathon happened. In this marathon, we have to post our recipes under a certain theme. It’s for four weeks a month with recipes being posted three days a week. For every week, there is a different theme. Srivalli comes out with such innovative themes every month which force you to think, cook and learn a number of new recipes and things.

This week’s theme, ‘veggies that are fruits’, reminded me of my first botany lesson when our science teacher explained us about the parts of a plant and the edible parts of plant. We, as kids, were so excited to learn that certain vegetables are actually fruits and used to blabber about this knowledge in front of mom and aunties.

Many vegetables comes under this category like capsicum, chillies, brinjal, tomato, lady finger, corn etc. In fact, any vegetable that has seeds in it, is a fruit.

One of these veggies-that-are-actually-fruits is corn. These days corn can be seen everywhere. You can see hawkers selling corn in different ways like raw corn, boiled masala corn on the cob, roasted corn, sweet corn and a new addition which is corn cooked by putting the whole corn inside a heap of hot sand. When it’s so much in season and it fits my theme for this week as well, why not use it in my recipe.

corn

Creamy corn masala curry is a restaurant style gravy recipe. Addition of cashew paste makes it quite a rich and smooth gravy. Fresh cream has enhanced it’s flavor, texture and taste. It goes well with any Indian flat bread or rice dish. In this recipe I have used frozen sweet corn as I wanted to save myself from the task of removing corn kernels from the cob, but you can use fresh corns as well.

corn masala curry2

Stepwise Pictorial Description Of Corn Masala Curry

Grind onion, garlic and ginger to make a paste. Similarly grind cashew with little water to make a fine paste.

In a pan, heat oil. Add bay leaves and cumin seeds.Saute for few seconds.

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When cumin seeds start sizzling, add onion paste to it.

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Saute on medium heat until the raw smell of onion goes.

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Now add tomato puree.

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Saute till tomato puree gets cooked. Next stir in cashew paste.

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Add turmeric powder, red chilli powder, coriander powder, shahi paneer masala and salt. Sir to mix everything well and cook till the masala releases oil.

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Stir in fresh cream/malai.

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Put in kasuri methi and a cup of water. Give it a boil. 

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In the mean while, in a little oil, fry paneer cubes to golden brown color.

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Add sweet corn and peas to the gravy and let it simmer for 5 minutes at low heat.

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Add fried paneer pieces and capsicum. Continue simmering for another 2 minutes.

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Garnish with chopped coriander leaves and serve hot with chapatis, parathas, naan, or rice.

corn masala curry

recipe of creamy corn masala curry


Prep Time: 5 min         Cooking Time: 15 min          Serve:  4


Ingredients

Corn
1 cup
Peas
½ cup
Capsicum1, cut into pieces
Paneer
100 grams
Onion
1 medium, ground to paste
Tomatoes
2, pureed
Ginger
½ inch
Garlic
2-3 cloves
Green chillies
2
Cashew ½ cup
Oil/Butter1 tablespoon
Bay leaves
1-2
Cumin
1 teaspoon
Cinnamon 1 stick
Red chilli powder ½ teaspoon
Turmeric powder½ teaspoon
Coriander powder
1 teaspoon
Shahi paneer massla1 teaspoon
Kassuri methi
1 teaspoon
Salt to taste

Method:

  1. Grind onion, garlic and ginger to make a paste.
  2. Similarly grind cashew with little water to make a fine paste.
  3. In a pan, heat oil. Add bay leaves and cumin seeds.Saute for few seconds.
  4. When cumin seeds start sizzling, add onion paste to it.
  5. Saute on medium heat until the raw smell of onion goes.
  6. Now add tomato puree.
  7. Next add cashew paste and cook by stirring.
  8. Add turmeric powder, red chilli powder, coriander powder, shahi paneer masala and salt. Sir to mix everything well and cook till the masala releases oil.
  9. Stir in fresh cream/malai.
  10. Add a cup of water and give it a boil.
  11. In the mean while, in a little oil, fry paneer cubes to golden brown color.
  12. Add sweet corn and peas to the gravy and let it simmer for 5 minutes at low heat.
  13. Add fried paneer pieces and capsicum. Continue simmering for another 2 minutes.
  14. Garnish with chopped coriander leaves and serve hot with chapatis, parathas, naan, or rice.

I am sending this recipe for Blogging Marathon #66 Week 3 Day 1
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#66

 

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