Corn Masala Curry Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, chopped onions, and ginger-garlic paste. Saute until onions turn golden brown.
• STEP 2.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until tomatoes are soft and oil separates.
• STEP 3.Add boiled corn kernels and mix well. Add water and simmer for 5-7 minutes until the curry thickens.
• STEP 4.Add garam masala powder and fresh cream. Mix well and cook for another 2-3 minutes.
• STEP 5.Garnish with chopped coriander leaves and serve hot with rice or roti.

Cooking Tips

• You can use fresh or frozen corn kernels for this recipe.
• Adjust the spice levels according to your preference.
• For a creamier texture, you can blend a portion of the cooked curry before adding the corn kernels.

Storage and Serving

• Leftover corn masala curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the corn masala curry with steamed rice, jeera rice, or roti for a complete meal.