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–+ servings

Sweet Corn Curry (No Onion No Garlic)

By Jigna
Sweet Corn Curry consists of corn in tomato-based gravy with Indian spices and herbs. It is without onion and garlic but absolutely delicious and satisfying!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Cuisine Indian
Course Main Course, Side Dish
Diet Jain, No Onion No Garlic, Vegetarian
Servings 3

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 cups sweet corn (fresh or frozen)
  • 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
  • ½ cup water or as required
  • 2 tablespoon cream or whisked yogurt
  • 1 teaspoon crushed Kasoori methi (dried fenugreek leaves)
  • 2 tablespoon chopped coriander leaves

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 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 and continue cooking the tomato mixture for 10-12 minutes or until it is thick.
  • It is essential to cook the tomato puree for longer so it becomes thick and does not taste raw.
  • Add corn kernels and water, stir well, and cover the pan with the lid. Continue cooking on low-medium heat for 12-15 minutes or until corn kernels are thoroughly cooked, stirring at regular intervals.
  • 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 into the serving bowl.

Serving Suggestions

  • Serve sweet corn curry with Jeera Rice or plain Rice.
  • Or you can serve it with Roti, Paratha, Naan, or Kulcha.
  • This corn curry makes a perfect side dish with another vegetable curry and Indian flatbread.
  • Before serving, you can drizzle some cream or yogurt on top of the curry.

Notes

  1. Corn: I have used frozen sweet corn for this recipe, but you can use fresh corn if it is available. For frozen corn, there is no need to thaw or pre-boil them. Even for fresh corn, there is no need to pre-boil them; it will cook in the curry.
  2. Celery: If you do not have celery, skip it and add 5-6 more cashews.
  3. Cream or Yogurt: I highly recommend adding one of these. It will make the curry rich and creamy and balance the flavor of tomatoes. For a low-calorie option, use plain yogurt and whisk it well before adding it to the curry.

Nutrition (Approximate Values)

Calories : 190kcalCarbohydrates : 31gProtein : 6gFat : 7gSaturated Fat : 1gPolyunsaturated Fat : 2gMonounsaturated Fat : 3gTrans Fat : 0.01gCholesterol : 2mgSodium : 78mgPotassium : 612mgFiber : 5gSugar : 9gVitamin A : 1516IUVitamin C : 25mgCalcium : 46mgIron : 2mg
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