This Sweet Corn Curry (No Onion No Garlic) is a quick, comforting Indian curry made with simple pantry ingredients and bursting with flavor. Sweet corn is simmered in a rich tomato-based gravy infused with everyday spices, creating a dish that is both satisfying and easy to prepare.
Even without onion and garlic, this curry tastes incredibly delicious, thanks to the balance of sweet corn, tangy tomatoes, and aromatic spices. It is creamy, mildly spiced, and perfect for busy days when you want something wholesome yet effortless. Serve it with roti, paratha, or rice for a complete meal.
About Sweet Corn Curry
This Sweet Corn Curry without onion and garlic is one of my go-to recipes when I need something quick yet comforting. Since I almost always have frozen corn on hand, this curry comes together effortlessly with no elaborate preparation.
The technique used here is simple but important; blending the tomato base with cashews creates a naturally creamy gravy, while cooking it thoroughly removes any rawness and enhances the flavors. The corn is cooked directly in the gravy, allowing it to absorb all the spices beautifully.
It's a beginner-friendly recipe that delivers restaurant-style taste using everyday ingredients, making it perfect for everyday cooking.
Why You Will Love This Curry
- No Onion No Garlic Curry: Perfect for sattvic meals and fasting days.
- Quick and Easy Recipe: Sweet Corn Curry will be ready in about 30 minutes.
- Creamy Without Heavy Ingredients: Cashews create a rich texture.
- Balanced Flavors: Sweet, tangy, and mildly spicy.
- Pantry-Friendly: Uses simple, easily available ingredients.
- Versatile Dish: Pairs well with roti, rice, or naan.
Ingredients and Notes
- Tomatoes: Use ripe, juicy tomatoes for a balanced taste.
- Celery (Optional): Adds subtle depth and balances acidity. You can skip it or substitute it with a small piece of turnip.
- Cashews: Essential for a rich, creamy gravy. They also help thicken the curry naturally.
- Ginger and Green Chili: Adds warmth and slight heat. Adjust chili to your spice preference.
- Corn: You can use fresh or frozen sweet corn. No need to thaw or pre-boil; cook directly in the gravy for the best flavor.
- Oil / Butter: Use oil for a lighter version or combine oil and butter for a richer flavor.
- Spices: Basic Indian spices like turmeric, red chili powder, coriander powder, garam masala, and asafoetida.
- Herbs: Fresh coriander and Kasuri methi enhance the flavor beautifully.
- Cream or Yogurt: Adds richness and balances acidity. Use whisked yogurt for a lighter option.
How To Make Sweet Corn Curry without Onion and Garlic
Making The Tomato Puree
- Add chopped tomatoes, celery, cashews, ginger, and green chili into the blender jar.
- Blend everything into a smooth puree.
Making The Sweet Corn Curry
- Heat oil in a pan or a Kadai, then add cumin seeds.
- Once cumin seeds start sizzling, add asafoetida and give a quick stir.
- Add tomato puree and mix well.
- Next, add salt, turmeric powder, red chili powder, coriander powder, and garam masala.
- Mix well, then continue cooking the tomato mixture for 10-12 minutes, or until it thickens.
- It is essential to cook the tomato puree for longer to make it thicker and remove its rawness.
- Add the corn kernels and water, stir well, and cover the pan.
- Continue cooking on low to medium heat for 12-15 minutes, stirring at regular intervals, until the corn kernels are thoroughly cooked.
- If the curry is too thick, add more water as required to adjust the consistency.
- Once the corn is cooked, add cream or whisked yogurt, coriander leaves, and Kasoori methi.
- Mix well, taste and adjust the salt, and cook for 2-3 minutes.
- Turn off the heat and transfer the curry to the serving bowl.
Variations
Vegan Option: Skip dairy and use cashew cream or coconut milk.
Add Veggies: Add peas or capsicum for variation.
Nut-Free Option: Replace cashews with melon seeds.
Low-Calorie Version: Use low-fat yogurt instead of cream.
Extra Rich Version: Add a small knowb of butter at the end.
Serving Suggestions
Serve this Sweet Corn Curry without Onion and Garlic with:
- Roti or Phulka
- Paratha or Naan
- Jeera Rice or Plain Rice
- Whole Wheat Kulcha
Drizzle a little cream on top before serving for a rich finish.
Helpful Tips For Sweet Corn Curry
Cook the Tomato Base Properly: Do not rush this step. Cooking the puree until it thickens ensures the curry does not taste raw and adds a deeper, richer flavor.
No Need to Pre-Boil Corn: Whether using fresh or frozen corn, cooking it directly in the gravy enhances flavor and keeps the texture perfect.
Blend a Smooth Puree: A smooth puree gives a creamy, restaurant-style consistency. Blend well without chunks.
Using Yogurt: Always whisk yogurt before adding, and cook on low heat to prevent curdling.
Adjust Consistency Carefully: This curry tastes best when slightly thick but still pourable; perfect for roti and rice.
Balance the Tanginess: If your tomatoes are too tangy, add a little cream or a pinch of sugar to balance the flavors. Also, do not add sour yogurt.
Don't Skip Kasuri Methi: Crushing Kasuri methi before adding enhances the aroma and gives a signature Indian curry flavor.
Frequently Asked Questions
Yes, no need to thaw. Add it directly to the gravy.
Yes, rinse and use directly. Adjust the salt accordingly.
Cashews provide creaminess and thickness. You can replace them with almonds, melon seeds, or poppy seeds.
Skip cream or yogurt and use plant-based alternatives.
Yes, it tastes even better after a few hours as flavors develop.
More Corn Recipes
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Sweet Corn Curry (No Onion No Garlic)
Video
Ingredients
For The Tomato Puree
- 3 tomatoes roughly chopped
- 1 celery stick chopped (optional)
- 8 cashews
- 1-inch ginger, peeled and chopped
- 1 green chili chopped
For The Sweet Corn Curry
- 2 teaspoon oil
- ½ teaspoon cumin seeds
- ¼ teaspoon asafoetida (Hing)
- Prepared tomato puree
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- Salt to taste
- 2 cups sweet corn (fresh or frozen)
- ½ cup water or as required
- 2 tablespoon cream or whisked yogurt
- 1 teaspoon Kasuri methi (dried fenugreek leaves)
- 2 tablespoon chopped cilantro
Instructions
Making The Tomato Puree
- Add chopped tomatoes, celery, cashews, ginger, and green chili into the blender jar.
- Blend everything into a smooth puree.
Making The Sweet Corn Curry
- Heat oil in a pan or a Kadai and add cumin seeds. Once cumin seeds start sizzling, add asafoetida and give a quick stir.
- Add tomato puree and mix well. Next, add salt, turmeric powder, red chili powder, coriander powder, and garam masala.
- Mix well, then cook the tomato mixture for 10-12 minutes, or until it thickens.
- It is essential to cook the tomato puree for longer to make it thick and to remove the raw taste.
- Add corn kernels and water, stir well, and cover the pan. Continue cooking on low to medium heat for 12-15 minutes, stirring at regular intervals, until corn kernels are thoroughly cooked.
- If the curry is too thick, add more water as required to adjust the consistency.
- Once the corn is cooked, add cream or whisked yogurt, coriander leaves, and Kasuri methi.
- Mix well, taste and adjust the salt, and cook for 2-3 minutes. Turn off the heat and transfer the curry to the serving bowl.
Serving Suggestions
- Serve this Sweet Corn Curry without Onion and Garlic with:Roti or PhulkaParatha or NaanJeera Rice or Plain RiceWhole Wheat Kulcha
- Drizzle a little cream on top before serving for a rich finish.
Notes
- Cook the Tomato Base Properly: Do not rush this step. Cooking the puree until it thickens ensures the curry does not taste raw and adds a deeper, richer flavor.
- No Need to Pre-Boil Corn: Whether using fresh or frozen corn, cooking it directly in the gravy enhances flavor and keeps the texture perfect.
- Blend a Smooth Puree: A smooth puree gives a creamy, restaurant-style consistency. Blend well without chunks.
- Using Yogurt: Always whisk yogurt before adding, and cook on low heat to prevent curdling.
- Adjust Consistency Carefully: This curry tastes best when slightly thick but still pourable; perfect for roti and rice.
- Balance the Tanginess: If your tomatoes are too tangy, add a little cream or a pinch of sugar to balance the flavors. Also, do not add sour yogurt.
- Don't Skip Kasuri Methi: Crushing Kasuri methi before adding enhances the aroma and gives a signature Indian curry flavor.
Thanks for coming! Let me know what you think.