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Recipe Of Corn Curry | How To Make Corn Curry(Dahiwala)

Vama Dattani | Monday, April 07, 2014 | |
Corn Curry
A quick and easy curry made with corn cooked in yogurt and regularly Indian spices

If you love to eat sweet corn then Corn Curry is exactly the dish for you. Quick and easy to cook, mildly spiced and requires very few ingredients, yet yummy and finger licking. 

Corn Curry tastes best with Tawa Parathas and everyone in the house from elders to kids will like it. I love to eat corn and include it in many of my dishes like paneer papad cone, bhakri pizza, pasta in white sauce etc. 

Corn curry is again a no paneer curry like vegetable jaipuri, vegetable korma, mushroom matar. Like most vegetarians I also love paneer but these curries gives a nice change from regular paneer dishes.

With a baby at home sometimes it also becomes difficult to cook regular meals, that is when Corn Curry comes to my rescue.

When I tried this recipe for the first time I was not sure of how it will taste so thought of making in less quantity. But my husband liked the curry so much that he ate it all and I had to make again for myself. But I didn't mind as it would take only 15 minutes to get this curry done.

In this recipe I have used curd as the gravy. In India the curd is sometimes thick and we need to mix it with water and beat it. However you can also get well beaten curd from grocery store. 

So lets proceed step by step for making corn curry


Boil and grate about 2 cobs of corn

Heat oil in a pan


Add cumin seeds and asafoetida. 


After the seeds crackle add the boiled corn 


Saute the corn on medium high flame for 2 minutes


Add all the spices like turmeric powder, garam masala, red chilli powder, coriander powder, cumin powder and salt. As the curry is made from yogurt it will become mild, so if required add a little extra red chilli powder and garam masala


Add some ginger garlic paste. If you like the corn curry spicy you can add some finely chopped chillies also

Mix all the ingredients well and saute for about 2-3 minutes. Make sure each corn kernel is nicely coated with the masalas

Now it is time to add some well beaten curd. Allow the skillet to completely cool down and then on a low flame slowly add the curd by stirring continuously. This will prevent your curd from curdling 

Mix together and cook for 2 - 3 minutes

Corn curry is ready. Serve hot with Parathas

Corn Curry

Recipe of Corn Curry(Dahiwala)

Corn Curry Corn cooked in a quick and mild curry made with yogurt and regular Indian spices
Cuisine: Indian
Category: Main
Serves: 2
Author:
Prep Time: Cook Time: Total Time:

Ingredients
  • 2 Cobs Corn
  • 3 tablespoon Oil
  • 1/4th tablespoon Cumin Seeds
  • Pinch of Asafoetida
  • 1/2 Inch ginger
  • 2 Garlic Cloves
  • 1/2 tablespoon Red Chilli Powder
  • 1/4th tablespoon Coriander Powder
  • 1/4th tablespoon Turmeric Powder
  • 1/4th tablespoon Garam Masala
  • 2 cups Curd(well beaten)
  • Few Coriander Leaves for Garnishing
  • Salt to Taste

Instructions
  1. Boil and grate about 2 cobs of corn
  2. Heat oil in a pan and add cumin seeds & asafoetida
  3. After the cumin seeds crackle add the boiled corn
  4. Saute the corn on medium high flame for 2 minutes
  5. Add all the spices like turmeric powder, garam masala, red chilli powder, coriander powder and cumin powder. Add salt to taste.
  6. Add some ginger garlic paste. If you like the corn curry spicy you can add some finely chopped chillies also
  7. Mix all the ingredients well and saute for about 2-3 minutes. Make sure each corn kernel is nicely coated with the masalas
  8. Now add some well beaten curd. Allow the skillet to completely cool down and then on a low flame slowly add the curd by stirring continuously. This will prevent your curd from curdling
  9. Mix together and cook for 2 - 3 minutes
  10. Corn Curry is ready. Garnish with some coriander leaves and serve hot.

Tips

  1. While making corn curry the curd can curdle easily while cooking. To prevent the curd from curdling add any flour(atta) like besan, maida, corn flour, corn starch etc. For 1 cup curd, 1 tablespoon of flour should suffice. I have not used any flour while making this curry
  2. Completely cool the skillet before adding the curd and slowly increase the heat by stirring continuously. This will also prevent curd from curdling while cooking
  3. Add enough masalas because the curd will reduce the spiciness
  4. Always use the well beaten curd for making this curry
  5. If the curd has already separated while cooking, make a paste of 1 tablespoon corn starch and 1 tablespoon water and add it to curry, mix well and cook on a low flame.


If you are looking for other curry recipes check veg chilli milli, mushroom matar, Vegetable Korma

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