Creamy Corn Korma – Easy Indian Vegetarian Curry

Corn Korma Recipe – A Delightful Vegetarian Dish

Total Time: 35 minutes
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Servings: 4
Cuisine: Indian
Course: Dinner
Diet: Vegetarian

Corn Korma is a flavorful, creamy, and mildly spiced Indian dish that perfectly combines the natural sweetness of corn with rich coconut milk. The use of spices like mustard seeds, curry leaves, and green chili makes this dish aromatic and gives it an authentic Indian flavor. This recipe is quick to prepare, making it an excellent choice for weeknight dinners or a cozy meal with family and friends.

Ingredients for Corn Korma

Instructions for Preparing Corn Korma

1. Heat the Ghee:
   In a deep pan or kadhai, heat 2 teaspoons of ghee over medium heat. Allow it to melt completely and start to shimmer.

2. Temper the Spices:
   Once the ghee is hot, add 1 teaspoon of mustard seeds. Allow them to pop for about 30 seconds. Then, add a pinch of asafoetida (hing) and the curry leaves. Stir well to infuse the oil with these aromatic flavors.

3. Add the Green Chili:
   Next, add the finely chopped green chili to the pan. Stir it for about a minute to soften it and release its flavor into the oil.

4. Cook the Sweet Corn:
   Add the sweet corn (fresh or frozen) to the pan and sauté it for about 5 minutes. Stir occasionally to ensure the corn cooks evenly, and it starts to release its natural sweetness.

5. Prepare the Coconut Milk Mixture:
   In a separate bowl, combine the thick coconut milk with 1 teaspoon of rice flour and 1 teaspoon of black pepper powder. Mix it well to form a smooth, lump-free mixture. This will give the korma its creamy texture and enhance the flavor.

6. Add the Coconut Milk Mixture:
   Pour the prepared coconut milk mixture over the cooked sweet corn in the pan. Stir well to coat the corn evenly with the creamy mixture. Let it simmer for about 5 minutes, allowing the flavors to combine and the sauce to thicken.

7. Adjust the Consistency:
   If the sauce seems too thick, you can add a little water to adjust the consistency. Keep stirring gently to ensure everything is well incorporated.

8. Season and Garnish:
   Add salt to taste, and continue stirring. Once the korma has reached the desired consistency and is cooked through, remove it from the heat. Garnish with freshly chopped coriander leaves for a burst of color and freshness.

9. Serve:
   Serve this delicious Corn Korma with garlic dal (dal with garlic tempering) and soft, warm phulkas (Indian flatbread) for a complete, satisfying meal. It’s perfect for lunch or dinner!

Nutritional Information (per serving, approx.)

Tips for the Perfect Corn Korma

• Sweet Corn: You can use fresh or frozen sweet corn for this recipe. Frozen corn is a great option as it saves time, but fresh corn will give a richer texture.
• Coconut Milk: Use thick coconut milk for a creamy consistency. If you prefer a lighter dish, you can use a mix of coconut milk and water.
• Spice Level: Adjust the amount of green chili based on your preference for spice. For a milder korma, you can skip the green chili or use just half.
• Vegan Option: To make this dish vegan, you can replace ghee with oil or vegan butter. The coconut milk already makes it a dairy-free dish.
• Add Vegetables: Feel free to add other vegetables like peas, carrots, or potatoes to enhance the dish and make it more hearty.

This Corn Korma is a fantastic addition to any Indian-inspired meal and is a great option for vegetarians or anyone looking to enjoy a delicious, comforting dish that’s quick to prepare. The combination of spices and coconut milk creates a perfect balance of flavors, making it a delightful treat for the whole family.