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–+ servings
a bowl of sweet corn curry
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5 from 1 vote

Sweet Corn Curry (No Onion No Garlic)

By: Jigna
This Sweet Corn Curry (No Onion No Garlic) is a creamy, comforting Indian curry made with sweet corn simmered in a flavorful tomato-based gravy. It is easy to prepare, uses pantry staples, and pairs perfectly with roti or rice for a satisfying meal.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 3
Course: Main Course, Side Dish
Cuisine: Indian
Diet: Jain, No Onion No Garlic, Vegetarian

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 Phulka
    Paratha or Naan
    Jeera Rice or Plain Rice
    Whole Wheat Kulcha
  • Drizzle a little cream on top before serving for a rich finish.

Notes

  1. 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.
  2. 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.
  3. Blend a Smooth Puree: A smooth puree gives a creamy, restaurant-style consistency. Blend well without chunks.
  4. Using Yogurt: Always whisk yogurt before adding, and cook on low heat to prevent curdling.
  5. Adjust Consistency Carefully: This curry tastes best when slightly thick but still pourable; perfect for roti and rice.
  6. 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.
  7. Don’t Skip Kasuri Methi: Crushing Kasuri methi before adding enhances the aroma and gives a signature Indian curry flavor.

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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