Monday, July 6, 2009

Corn Masala

Corn is a very nutritious and healthy food. Now a days frozen sweet corn is also available in most of the super markets. Corn Masala is a spicy gravy curry.

Preparation time: 15-20 mins

Serves 2


Boiled corn/sweet corn 2 cups/100 gms
Finely chopped onion 1
Finely grated/chopped tomato 1
Finely chopped green chilly 1
Finely grated ginger 1tsp
Refined cooking oil 2-4 tsps
Garam masala ½ tsp
Curry Masala 1 tsp
Pinch of turmeric powder(Haldi/pasupu)
Salt to taste

For Curry masala:

Pinch of turmeric powder
Pinch of red chilli powder
Pinch of coriander powder (dhania powder)
Pinch of Cumin powder (jeera powder)
Pinch of mustard powder
Pinch of fenugreek powder (methi powder)
Pinch of powdered bay leaf, clove, cardamom and poppy seeds
Pinch of asafoetida (Hing)


Incase of fresh corn or frozen uncooked corn, boil the corn. In case of frozen pre-cooked corn, it can be used as it is.

Grind together all the powders mentioned above to make curry masala. Instead the curry masalas available in the market can also be used. We prefer making the powder at home as it adds a fresh flavor to the curry. The powder can be stored in a dry place and used for other curries as well.

In a kadai/pan(bandli/mookudu), heat oil and add chopped onion, green chilli and ginger. As the onions turn golden brown, add a pinch of turmeric and the chopped tomatoes. Add salt to taste and allow the tomatoes to cook. This will take around 2 -4 mins.

Add a tsp of the above ground masala/curry masala, half a tsp of garam masala , a pinch of red chilli powder( only if extremely spicy curry is preferred) and mix. Leave for 5 mins for the masalas to cook. Add water, if required to make gravy.

Add the boiled corn and mix.

Corn Masala is ready to serve hot with any of the Indian bread or flavored rice. We tried this at Reena’s place with rotis and later at home with Mughalai Green Peas Pulao that’s coming up next.


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