Sweet Corn Recipe- Creamy Indian Style Capsicum & Tomato Gravy

Last Updated on 4 months by Neha Deshmukh

Sweet Corn Recipe – Creamy Indian Style Capsicum & Tomato Gravy

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, comforting, and relatively quick Indian dish. This Sweet Corn recipe is exactly that. I first stumbled upon this when I was craving something a little different, and honestly, it’s become a regular in my kitchen. The creamy tomato gravy with a hint of spice and the sweetness of the corn… it’s just a perfect combination! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Sweet Corn recipe isn’t just tasty; it’s a winner for so many reasons. It’s ready in under 30 minutes, making it perfect for weeknight dinners. The flavors are wonderfully balanced – sweet, tangy, and subtly spiced. Plus, it’s a great way to sneak in some veggies! It’s a crowd-pleaser, even for those who aren’t huge fans of corn.

Ingredients

Here’s what you’ll need to whip up this delightful dish:

• 1 cup sweet corn (approx. 150g)
• ½ cup capsicum, chopped (approx. 75g)
• ¼ cup big onion, chopped (approx. 30g)
• 1 tablespoon ginger garlic paste (approx. 15ml)
• 3 tablespoons fresh cream (approx. 45ml)
• ½ teaspoon red chilli powder (approx. 2.5ml)
• 1 teaspoon coriander powder (approx. 5ml)
• ½ teaspoon garam masala powder (approx. 2.5ml)
• 1 teaspoon tomato sauce (approx. 5ml)
• ½ teaspoon kasoori methi (approx. 2.5ml)
• 2 teaspoons coriander leaves, chopped (approx. 10ml)
• 1 teaspoon lemon juice (approx. 5ml)
• 3 teaspoons oil (approx. 15ml)
• 1 medium-sized big onion, finely chopped (approx. 80g)
• 2 medium-sized tomatoes, chopped (approx. 200g)
• 5 small pearls garlic, minced (approx. 10g)

Ingredient Notes

Let’s talk ingredients for a sec! Using good quality fresh cream really makes a difference in the richness of the gravy. Don’t skimp there if you can help it.

Now, Kasoori Methi (dried fenugreek leaves) is a game-changer in Indian cooking. It adds this incredible aroma and slightly bitter flavor that just elevates everything. If you can’t find it, you can skip it, but I highly recommend seeking it out.

Garam Masala is your warm spice blend – every household has its own version, so feel free to use your favorite! The balance between the sweet corn and the tangy tomatoes is key, so don’t be afraid to adjust the tomato sauce to your liking.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, heat the oil in a pan. Sauté the chopped onions until they turn translucent.
2. Add the chopped tomatoes and minced garlic. Cook until the tomatoes soften and become mushy.
3. Let this mixture cool down a bit, then blend it into a smooth paste. Set aside.
4. Now, pressure cook the sweet corn with about ½ cup of water for 3-4 whistles. Once cooked, drain the water and set the corn aside.
5. In a separate pan, heat a tablespoon of butter. Add the finely chopped onion and ginger-garlic paste. Sauté until fragrant – you should smell that lovely aroma!
6. Add the onion-tomato paste to the pan. Mix in the red chilli powder, coriander powder, and garam masala powder. Cook this until the mixture thickens and the oil starts to separate from the sides.
7. Season with salt to taste. In another pan, lightly roast the chopped capsicum in a little oil for about 5 minutes – this brings out its sweetness.
8. Add about ½ cup of water to the gravy and bring it to a simmer. Stir in the fresh cream and let it blend in beautifully.
9. Mix in the boiled sweet corn and tomato sauce. Add the roasted capsicum. Simmer for 2-3 minutes, allowing the flavors to meld together.
10. Finally, garnish with chopped coriander leaves and kasoori methi. Squeeze in the lemon juice just before serving.

Expert Tips

• Don’t overcook the corn! You want it to have a little bite.
• Roasting the capsicum really enhances its flavor, so don’t skip that step.
• Taste as you go and adjust the spices to your preference.

Variations

• Vegan Adaptation: Swap the fresh cream for a plant-based cream alternative like cashew cream or coconut cream. It works beautifully!
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: If you like things a little hotter, add more red chilli powder or a pinch of cayenne pepper.
• Festival Adaptation: This dish makes a lovely side dish during festive occasions like Diwali or Holi. My family loves it with a spread of other vegetarian curries.

Serving Suggestions

Serve this Sweet Corn recipe hot with phulka (Indian flatbread), pulao (flavored rice), or steamed rice. It also pairs well with a side of raita (yogurt dip).

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

FAQs

1. Can I use frozen sweet corn in this recipe?

Absolutely! Just make sure to thaw it completely before adding it to the gravy.

2. What is Kasoori Methi and can I substitute it?

Kasoori Methi is dried fenugreek leaves. If you can’t find it, you can skip it, but it adds a unique flavor. Some people use dried oregano as a substitute, but it won’t be quite the same.

3. How can I adjust the thickness of the gravy?

If the gravy is too thick, add a little more water. If it’s too thin, simmer it for a few more minutes to allow it to reduce.

4. Can this dish be made ahead of time?

You can make the gravy ahead of time and store it in the refrigerator. Add the corn and capsicum just before serving.

5. What is the best way to roast the capsicum for optimal flavor?

Lightly roasting the capsicum in a dry pan until it starts to char slightly brings out its natural sweetness. Don’t overcrowd the pan, and keep stirring to prevent burning.