Sweet Corn Butter Masala

A creamy and tongue-tingling gravy that is subtly flavored & pairs amazing with paratha or naan!


Fresh sweet corn kernels – 1 cup
Onion – 1, finely chopped
Tomato – 1, finely chopped
Green chilies – 2, finely chopped
Ginger-garlic paste – 1 tsp
Turmeric powder – 1/4 tsp
Kashmir chili powder – 1 tsp
Coriander powder – 1 tsp
Garam masala powder – 1/2 tsp
Cumin seeds – 1/2 tsp
Kasuri methi leaves – 1/2 tsp
Cashew nuts- 6-8
Cream- 1/4 cup
Coriander leaves – A small bunch, finely chopped
Salt – To taste
Oil – As needed
Water – As needed
Ghee/clarified butter- As needed

Method: Soak the cashews in warm water for 10-15 mins. Heat oil in a pan. Splutter cumin seeds. Add the chopped onions and saute until translucent. Add the green chilies and ginger-garlic paste. Saute until the raw smell goes away. Add the corn kernels and fry for 1-2 mins. Add the chopped tomatoes and cook until they are soft and mushy. Add the spices-turmeric powder, chili powder, coriander powder, garam masala powder, and salt. Cook until the oil starts to separate. Add 1 cup of water and mix well. Cook on medium flame for 10-15 mins. Grind the soaked cashews with a little cream into a smooth paste. Add this cashew paste and the remaining cream to the corn gravy. Mix well and simmer for another 5-10 mins. Finally add 1 tsp of butter and mix well. Garnish with kasuri methi. Serve with paratha or naan and enjoy!

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