Corn Korma Recipe: A Creamy Delight for Dinner
Corn Korma is a flavorful and creamy dish that combines the natural sweetness of sweet corn with the aromatic richness of coconut milk and black pepper. This simple yet delectable recipe is perfect for a vegetarian dinner and pairs beautifully with garlic dal and fresh Indian flatbreads like rotis or parathas. Let’s dive into the detailed recipe, making your dinner table a haven of taste and aroma.
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Sweet Corn (boiled) | 1 cup |
| Ghee | 2 teaspoons |
| Mustard Seeds (Rai) | 1 teaspoon |
| Asafoetida (Hing) | A pinch |
| Curry Leaves | 1 sprig |
| Green Chili (finely chopped) | 1 chili |
| Coconut Milk (thick) | 1 cup |
| Rice Flour | 1 teaspoon |
| Black Pepper Powder | 1 teaspoon |
| Fresh Coriander Leaves (chopped) | Few sprigs |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Approximate Value |
|---|---|
| Calories | 170 kcal |
| Carbohydrates | 20 g |
| Protein | 3 g |
| Fat | 8 g |
| Fiber | 2 g |
| Sodium | 300 mg |
| Iron | 1 mg |
Preparation Time
| Step | Time Required |
|---|---|
| Prep Time | 15 minutes |
| Cooking Time | 20 minutes |
| Total Time | 35 minutes |
Instructions
Step 1: Prepare the Base
- Heat 2 teaspoons of ghee in a large pan or kadhai over medium heat.
- Add 1 teaspoon mustard seeds (rai) and allow them to crackle.
- Sprinkle a pinch of asafoetida (hing) and stir for 15–20 seconds.
Step 2: Add Aromatics
- Toss in 1 sprig of curry leaves and 1 finely chopped green chili.
- Sauté the mixture for about 1 minute until the curry leaves release their aroma.
Step 3: Cook the Corn
- Add 1 cup of boiled sweet corn to the pan.
- Stir and cook for 5 minutes, ensuring the corn is well-coated with the aromatic mixture.
Step 4: Prepare the Coconut Mixture
- In a small bowl, whisk together:
- 1 cup thick coconut milk
- 1 teaspoon rice flour
- 1 teaspoon black pepper powder
- Ensure the mixture is lump-free and smooth.
Step 5: Combine and Simmer
- Gradually pour the coconut milk mixture into the pan with the corn.
- Stir continuously to prevent lumps and let it cook for 5 minutes.
- If the mixture thickens too much, add a splash of water and stir to adjust consistency.
Step 6: Final Touches
- Add salt to taste and mix well.
- Garnish with chopped fresh coriander leaves for a vibrant finish.
Serving Suggestions
- Serve Corn Korma hot with garlic dal and freshly made rotis, parathas, or steamed rice.
- This dish also pairs well with a side of tangy pickle or papad for added texture and flavor.
Chef’s Tips
- For added flavor, you can include a touch of ginger-garlic paste while sautéing the green chili.
- Adjust the spiciness by increasing or reducing the amount of green chili and black pepper powder.
- For a richer taste, replace ghee with butter or add a splash of cream along with the coconut milk.
This creamy, peppery Corn Korma recipe is an excellent choice for weeknight dinners, offering a balance of flavors and a quick cooking process. Add it to your repertoire of vegetarian dishes for an effortlessly delightful meal!
