Creamy Corn Korma with Coconut Milk – A Flavorful Vegetarian Indian Dish

Corn Korma Recipe

Corn Korma is a delightful and creamy vegetarian dish, perfect for a cozy dinner. Made with sweet corn, coconut milk, and a variety of aromatic spices, this dish offers a rich, flavorful experience that pairs beautifully with Indian flatbreads like phulkas or parathas. Whether you’re looking to enjoy it as a standalone main dish or alongside other traditional Indian favorites, Corn Korma is sure to impress.

Ingredients for Corn Korma

Nutritional Information (per serving)

Note: Nutritional values are approximate and can vary depending on specific ingredient brands used.

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Servings: 4

Instructions for Making Corn Korma

1. Heat the Ghee: Start by placing a pan on the stove over a low flame. Add the ghee and allow it to melt and heat up gently. Once the ghee is warm, add the mustard seeds and a pinch of asafoetida. Stir occasionally until the mustard seeds begin to splutter, releasing their aromatic fragrance.

2. Sauté Spices and Green Chili: Add the fresh curry leaves and finely chopped green chili to the pan. Sauté the mixture for about one minute, allowing the flavors to blend and the spices to release their oils.

3. Cook the Corn: Next, add the sweet corn kernels (freshly grated or frozen) to the pan. Stir them into the spice mixture and cook for around 5 minutes, allowing the corn to soften and the raw smell to disappear. This step ensures the corn is infused with the delicious flavors of the ghee and spices.

4. Prepare the Coconut Milk Mixture: While the corn is cooking, take a small bowl and combine the rice flour and black pepper powder. Add the thick coconut milk to the bowl and whisk the mixture until smooth and free of lumps. This coconut milk mixture will help to thicken the korma sauce.

5. Combine and Simmer: Slowly pour the coconut milk mixture into the pan with the corn, stirring continuously to prevent any lumps from forming. Allow the mixture to simmer for about 5 minutes, stirring frequently until the sauce thickens to your desired consistency.

6. Adjust Consistency and Seasoning: Depending on how thick or thin you prefer your korma, you can add a little water at this stage to adjust the consistency. Once the korma has reached your desired thickness, season with salt to taste.

7. Garnish and Serve: Garnish the Corn Korma with finely chopped coriander leaves for a burst of freshness and color. Turn off the flame and your Corn Korma is ready to serve!

Serving Suggestions

Corn Korma pairs wonderfully with traditional Indian flatbreads such as phulkas or parathas. It can also be enjoyed with a side of Moongphali Bhindi (Peanut Okra) for a more complete and satisfying meal.

Pro Tips:

• Vegan Option: If you’re following a vegan diet, you can substitute the ghee with coconut oil and ensure that the coconut milk is dairy-free.
• Flavor Variations: You can experiment by adding other vegetables, such as peas or carrots, to the korma for added texture and flavor.
• Heat Adjustment: If you prefer a spicier dish, increase the amount of green chili or add a pinch of red chili powder for an extra kick.

Why You’ll Love Corn Korma

This dish is a perfect example of how simple ingredients can come together to create a dish full of flavor and depth. The sweetness of the corn contrasts beautifully with the rich, creamy coconut milk, while the spices bring a warm and comforting heat. It’s quick and easy to make, yet sophisticated enough for dinner guests or a weeknight meal. Whether you’re a vegetarian or simply looking to try something new, Corn Korma is a must-try dish that embodies the essence of Indian home cooking.

Enjoy your Corn Korma as part of a delightful Indian meal, and let the flavors transport you to a world of comfort and culinary bliss!