Gravy Corn Sabzi

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Gravy corn sabzi recipe is for continental food lovers who love the twist of Indian flavours as well. This recipe is a fusion vegetarian recipe made from sweet corn kernels but in Indian style.

So it is perfect comfort food for those who have continental cravings yet want Indian tadka in everything. The recipe is served as a side dish and the best thing is that you can make in a pressure cooker in very less time.

You can learn how to make it with our complete recipe guide. Corn kernels are crushed before they are cooked in tomato gravy with capsicum, coconut, curry leaves and lemon juice. It is best served with rotis or bread.

Take a look at more Side-Dish Recipes. You may also want to try Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

Rate This Recipe


  • 1 cup - Sweet corn kernels, crushed coarsely by pestle or in a mixie
  • 1 - Tomato chopped finely
  • 1 - Small capsicum, chopped finely
  • 1 tbsp- Coconut, finely scrapped
  • 1 stalk - Curry leaves
  • 1 tbsp - Coriander finely chopped
  • 1 tsp- Lemon juice
  • 1 tsp - Red chilli powder
  • 1/2 tsp - Coriander powder
  • 1/4 tsp- Turmeric powder
  • 1/4 tsp- Garam masala powder
  • 1/4 tsp - Asafoetida
  • 1/2 tsp each - Cumin and mustard seeds
  • Salt to taste
  • 2 tbsp - Oil.

How to Make Gravy Corn Sabzi

  • Add 2 cups water to the ground corn and pressure cook for 2 whistles.
  • Heat oil in a pan and splutter the mustard seeds, curry leaves, and the coconut.
  • Now add the asafoetida, capsicum, tomato and stir for a minute.
  • Add all the dry masalas, except garam masala and stir again.
  • Now add the steamed corn, some water and boil it.
  • Cover the pan and simmer for 7-8 minutes until the liquid thickens.
  • Now add the lemon juice, garam masala and stir.
  • Garnish with chopped coriander.
  • Serve hot with chapathis.