Introduction

Hi, I am Ajay Chopra and I love corn in the rainy season. One rainy day I had many fresh corn cobs at home. I did not want to just roast or boil them. I wanted something special. So I made a corn masala sabzi with a little royal touch. It became my favorite dish that monsoon.

I remember that day clearly — the house smelled like roasted corn and spices. I sauteed garlic, green chilies and onion, cooked tomatoes till they mashed, and then mixed in spices. I also made a creamy touch with boiled cashew paste. The grilled bits of corn made the sabzi very tasty. That is why I make this dish again and again when corn is in season.

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Ingredients of Corn Masala Sabzi

Portion/Servings: 4-5 pax
Preparation Time: 05 mins
Cooking Time: 40 mins

For sautéing corn:

• Oil – 1 tbsp
• Jeera – 1 tsp
• Corn kernels – 2 cups
• Salt – a pinch
• Butter – 1 tbsp

For corn masala:

• Oil – 1 tbsp
• Jeera – 1 tsp
• Garlic chopped – 1 tsp
• Green chilli chopped – 1 tsp
• Onion chopped – 2 pcs
• Ginger & garlic paste – 1 tbsp
• Tomato chopped – 2 pcs
• Red chilli powder – 1 tsp
• Turmeric powder – 1 tsp
• Kitchen King masala – ½ tsp
• Kasoori methi – 1 tbsp
• Water – as required
• Boiled cashew paste – ¼ cup
• Water – as required
• Sautéed corn kernels
• Salt – ½ tsp
• Fresh cream – 2 tbsp
• Garam masala – ¼ tsp
• Coriander chopped – 1 tbsp

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Instructions of Corn Masala Sabzi

 

Step 1: Sauté the Corn

Begin by preparing the corn which gives the dish its sweetness. Heat oil in a pan and add cumin seeds, allowing them to crackle. Once fragrant, add corn kernels and sauté them over high heat. Stir them to avoid sticking and let the kernels take on a glossy sheen with a light golden touch. Season with a pinch of salt and finish with butter. This adds depth and enhances the natural flavor of the corn. Remove from the pan and keep aside until later.

 

Step 2: Prepare the Aromatic Base

In another pan, heat some oil and add cumin seeds once again. Let them sizzle and release their earthy aroma. Add chopped garlic and green chilli, sautéing them briefly until the raw smell disappears. Their sharpness balances the richness of the dish. Add finely chopped onions and cook patiently until they turn golden brown. At this stage, stir in ginger and garlic paste. Keep stirring until the paste loses its raw smell and blends with the onions.

 

Step 3: Cook Tomatoes and Spices

Now add chopped tomatoes into the pan. Cook them until they soften completely and the oil begins to separate, showing that the masala is cooked well. Once the tomatoes are broken down into a pulpy base, add red chilli powder, turmeric powder, and Kitchen King masala. Allow these spices to cook for a minute, so their flavors bloom and merge into the onion-tomato mixture. The kitchen will be filled with a warm and inviting aroma at this stage.

 

Step 4: Build the Gravy

Crumble kasoori methi between your palms to release its smoky fragrance and add it to the masala. Pour in a splash of water and stir to prevent the spices from sticking. Next, add boiled cashew paste, stirring continuously so it blends smoothly into the mixture. This cashew paste enriches the gravy, lending a velvety texture and subtle sweetness that balances the heat of the spices. Adjust the consistency with more water if the gravy feels too thick.

 

Step 5: Combine Corn with Masala

Once the gravy is ready, add the sautéed corn prepared earlier. Mix thoroughly so that every kernel is coated in the rich masala. Add salt and allow the dish to simmer gently on low flame for a few minutes. This simmering stage is crucial as it allows the corn to soak up the flavors of the gravy, creating harmony between sweetness and spice.

 

Step 6: Finish and Garnish

Reduce the flame to low and stir in fresh cream. The cream adds a luxurious touch, mellowing down the spices while giving the curry a silky finish. Sprinkle a little garam masala for aroma and depth. Finally, garnish with freshly chopped coriander for a burst of freshness. Serve hot with roti, naan, or jeera rice, and enjoy the balance of creamy, spicy, and sweet flavors in every bite.

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About the Recipe

This corn masala sabzi is simple but special. The sweet corn and spicy masala mix very well. I made the gravy a little royal by adding boiled cashew paste. That gives creaminess and a good mouthfeel. You can skip cashew paste if you want, it is optional.

In my version, I do two things at once. I cook the gravy with onion, tomato, ginger-garlic paste and dry spices. At the same time I saute the corn on high heat so the corn gets a golden-brown, slightly grilled texture. Then I add the sauteed corn into the cooked gravy. At the end, a little butter, some cream, garam masala and chopped coriander finish the dish.

I like this corn masala sabzi in the rains because it feels warm and comforting. The sweet corn, spices and the small royal touch from cashew make it fun to eat with roti or phulka.

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Cooking Tips

• Do not boil the corn for this sabzi. I prefer to saute or grill the corn on high heat so it gets a golden-brown color and a roasted taste.
• Cook the onion and tomato well on medium heat until the tomato becomes soft and a bit mashed. This builds a good base for the gravy.
• Dry spices like red chili powder, turmeric and a little kitchen king masala should be cooked with the onion-tomato mix for 2–3 minutes so they lose the raw taste.
• Kasuri methi adds a nice aroma — crush it a bit before adding to the gravy.
• Boiled cashew paste is optional. If you add it, cook for another 4–5 minutes to get a creamy gravy.
• Finish with a small knob of butter, a splash of cream, some garam masala and fresh chopped coriander for best flavor.

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Pairing Guide

I usually eat this corn masala sabzi with hot phulkas or parathas. The creamy masala goes very well with Indian breads. You can also serve it with plain rice or jeera rice if you want.

In the rainy weather, pair the corn masala sabzi with a warm cup of masala chai. A simple salad or lemon wedges on the side also work well. The lemon helps if you like a little tang with the sweet corn.

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Frequently Asked Questions

1. Do I need to boil the corn for this sabzi?

No. I do not boil the corn for this corn masala sabzi. I saute or grill the corn on high heat so it gets a golden-brown roast. That roasted texture makes the sabzi tastier.

2. Is cashew paste necessary in corn masala sabzi?

No. The boiled cashew paste is optional. I add it when I want a creamy, royal texture. If you skip it, the corn masala sabzi will still taste good.

3. What spices do you use in corn masala sabzi?

I use red chili powder, a little turmeric, kitchen king masala, kasuri methi and at the end some garam masala. These make the corn masala sabzi spicy and flavorful.

4. How should I cook the onion and tomato for the gravy?

Cook chopped onion until it turns a little brown. Then add ginger-garlic paste and chopped tomato. Cook the tomato on medium heat for about 5–7 minutes until it is soft and slightly mashed. This builds the gravy for the corn masala sabzi.

5. Can I make corn masala sabzi without garlic or onion?

The version I made uses garlic and onion. If you want to avoid them, you can try a simple base of tomato and spices, but that is a mild change from the corn masala sabzi I described.

6. How long do you cook the dry spices in the gravy?

After adding powdered spices, cook them with the gravy for 2–3 minutes. This removes the raw taste and deepens the flavor of the corn masala sabzi.

7. When do you add kasuri methi in corn masala sabzi?

I add kasuri methi after the dry spices are cooked and some water is in the pan. It gives a nice aroma to the corn masala sabzi.

8. Do you add butter and cream at the end?

Yes. I add a little butter and a splash of cream at the end to finish the corn masala sabzi. This makes the dish rich and smooth.

9. What is the final touch for the corn masala sabzi?

Finish the corn masala sabzi with a pinch of garam masala and chopped fresh coriander. These small things lift the flavor at the end.

10. How do I serve the corn masala sabzi?

I serve the corn masala sabzi hot with phulka or paratha. It also goes well with plain rice or jeera rice. In monsoon, I like it with a cup of hot masala chai.

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