Corn Korma Recipe is a quick recipe when compared with other vegetable korma recipes. It is spiced mildly with peppercorns and is much creamy in consistency in spite of not adding any nuts, which is due to its main ingredient, corn. Serve Corn Korma with hot phulkas and Moongphali Bhindi Recipe to make it a complete weeknight dinner.
Take a look at our other popular korma recipes
Cooks in 20 M
Total in 35 M
To begin making Corn Korma Recipe heat a pan in slow flame. Into this put the ghee and when it's heated add the mustard seeds and asafoetida, and let the mustard seeds splutter.
Into this add the curry leaves and finely chopped green chili. Sauté for a minute.
Now, add the grated corn kernels and stir it for 5 minutes till the raw smell of the corn goes away.
Now, take a small bowl into it put the rice flour, pepper and whisk it smoothly along with the thick coconut milk.
Pour this coconut mix into the corn mixture and keep stirring for 5 minutes.
Add more water, depending on the consistency you like.
Season with salt and garnish it with the finely chopped coriander leaves.
Switch off the flame and the Corn Korma is ready to be served with Phulkas or Parathas and Moongphali Bhindi Recipe