Gravy Corn Sabzi Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, ginger-garlic paste, and chopped onions. Saute until onions turn golden brown.
• STEP 2.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until tomatoes become soft and mushy.
• STEP 3.Add boiled corn kernels and mix well. Cook for a few minutes.
• STEP 4.Add water and let the gravy simmer for 5-7 minutes.
• STEP 5.Finally, add fresh cream and garam masala. Mix well and cook for another 2 minutes.
• STEP 6.Garnish with chopped coriander leaves and serve hot with roti or rice.

Cooking Tips

• You can use fresh or frozen corn kernels for this recipe.
• Adjust the spice levels according to your taste preference.
• For a richer and creamier gravy, you can add cashew paste or almond paste.

Storage and Serving

• Leftover gravy corn sabzi can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the sabzi in a pan or microwave before serving.
• Serve the gravy corn sabzi hot with roti, naan, or rice.