HomeDal / SabziMasala corn sabzi | corn masala recipe | sweet corn gravy recipes

Masala corn sabzi | corn masala recipe | sweet corn gravy recipes

Masala corn sabzi is a delicious Punjabi curry of corn kernels cooked in creamy onion and tomato gravy. It is a mildly spicy and tasty Indian curry that is easy to make at home. It tastes great when served with naan, chapatti but can also be served with rice too.

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Masala corn sabzi | corn masala recipe | sweet corn gravy recipes

Author Nehas Cook Book
5 from 1 vote
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Curry
Cuisine Indian
Servings 4 servings


For boiling corn

  • 1 cup water
  • 1 cup corn
  • ¼ tsp turmeric powder
  • Salt to taste
  • ½ tsp sugar

For masala corn sabzi

  • 3 tbsp oil
  • 1 tbsp butter
  • ½ tsp cumin seeds
  • 5-6 chopped garlic
  • 1 inch chopped ginger
  • 2 chopped green chilli
  • 2 medium size chopped onion
  • ½ tsp turmeric powder
  • 2 tsp kashmiri red chilli powder
  • 1 tsp coriander powder
  • ½ tsp roasted cumin powder
  • Salt to taste
  • 5-6 chopped tomatoes
  • ½ cup tomato puree
  • ¼ cup cashew paste
  • 1 cup water
  • 1 cup Boiled corn
  • ½ tsp garam masala
  • ½ tsp kasuri methi
  • ¼ cup chopped coriander leaves
  • Garnish: Grated Cheese


  • Firstly, in a pan add water, corn kernels, turmeric powder, salt and sugar. Boil corn kernels for 3 minutes.
  • After 3 minutes, sieve water from boiled corn kernels.
  • Now in a kadai, add 3 tbsp oil and 1 tbsp butter. Once the oil is hot, add cumin seed, chopped garlic, ginger and green chilli.
  • Then add chopped onion and saute until onions turn golden brown.
  • Further add turmeric powder, red chilli powder, coriander powder, cumin powder and salt. Sauté until the spices turn aromatic.
  • Then add chopped tomatoes and tomato gravy. Cover and cook tomatoes till become soft, mashy and oil separate from them.
  • Now in a grinding jar add soaked cashews and magajtari seeds, milk and malai. Grind into a smooth paste. The cashew paste is ready.
  • Add cashew paste into tomato gravy and cook till it separates oil from the sides.
  • add 1 cup water and mix adjusting consistency as required.
  • Then add boiled corn kernels. Mix well and cook for 5-7 minutes.
  • Further add garam masala, kasuri methi and chopped coriander leaves. Mix well
  • Finally serve masala corn sabji with grated cheese and enjoy with roti or naan.


  • At the time of boiling turmeric and sugar gives nice color and taste to corn kernels.
  • Fresh-hung curd is used instead of kaju gravy.
  • lastly, add garam masala and kasuri methi gives a nice smell and flavor to sabzi
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