Corn Korma

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 1 corn on the cob, cut into 1 cm. chunks
  • 1 large onion, finely sliced
  • 2 medium sized tomatoes, chopped
  • 1/2 tsp of turmeric powder
  • 1 tsp of chilli powder
  • 1 tsp of cumin powder
  • For grinding:
  • 1/2 cup grated coconut
  • 2-inch cinnamon stick
  • 1 tsp black peppercorns
  • 6 cloves

How to Make Corn Korma

  • Place the corn in a pan with sufficient water. Close the pan and cook until tender. Drain and keep it aside. (Reserve the water for preparing the curry). Heat oil in a pan, add the spices (cinnamon stick, black peppercorns and cloves) fry for a minute.
  • Add the onions and saute until they turn translucent.
  • Add the grated coconut and saute until the whole mixture turns slight brown.
  • Remove from heat and allow it to cool.
  • Add a little water and grind to a fine paste in a blender.
  • Heat oil in another pan, add cumin seeds, when they darken, add the chopped tomatoes, along with the spice powders (turmeric powder, chilli powder and coriander powder) and salt.
  • Saute it well.
  • When the tomatoes and the spices are well blended, add the corn and stir gently.
  • Allow the corn to cook in this sauce for a couple of minutes.
  • Gently stir in the paste, add few tablespoons of the reserved corn water.
  • Cook on medium heat for 5 minutes.