This is a fantastic recipe of Corn Curry. The curry can be served with either rice or chapatis, and a salad.



  • Corn Cobs  4 no- fresh or frozen
  • finely chopped onion  1/2 cup
  • whole coriander seeds  1 tbsp
  • jeera 1 tsp
  • Garlic cloves 5 no
  • Ginger 1/2″ piece
  • chopped cilantro 1/2 cup
  • Red chilies 3 no
  • Curry sauce to be blended
  • Besan 1/4 cup
  • Yogurt 3/4 cup
  • water 1 cup
  • Oil 1 and 1/2 tbsp
  • Mustard seeds 3/4 tsp
  • jeera 3/4 tsp
  • Hing 1/4 tsp
  • Turmeric powder 3/4 tsp
  • salt 1 and 1/2  to 2 tsp( go with less)




  1. Cook the corn cobs in a pressure cooker- for 20  mins. Alternatively, you can cook the corn in a pot or microwave till done.
  2. In the meanwhile, Blend the coriander seeds,jeera,onion,red chillies,ginger and cilantro into a fine paste.
  3. In the same blender, blend ingredients for the curry sauce.
  4. Let the pressure cooker cool when corn is done.
  5. Cut 1 corn in small chunks- 1/2″ wide
  6. Remove corn kernels from the other 3 cobs. Blend 1 cup of corn kernels coarsely.
  7. Heat oil, add mustard seeds,jeera,and hing. ( I would recommend a non stick pot)
  8. Add the ground masala and roast. It takes a good 10 minutes to roast.
  9. Add the haldi powder and salt.
  10. Add the curry sauce and 2 cups  of water.
  11. Add the corn cubes and corn kernels(whole and blended)
  12. 12 . Let it boil, and then simmer on low- for a good 30 mins.
  13. Garnish with cilantro.
  14. Serve hot with Basmati rice or chapati and a salad.





  1. I have tried to make this a very healthy and low fat recipe.
  2. A non-stick pot will let you roast the masala with very little oil.
  3. It is great to make this curry a day ahead of time. It saves time and the flavors sink in really well.
  4. If the curry is getting too thick, add some more water. The consistency should be that of  a thick but liquid curry.
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