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 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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Recipe card for masala corn sabzi

Nehas Cook Book
5 from 1 vote
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
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 oil is hot, add cumin seed, chopped garlic, ginger and green chili.
    • Then add chopped onion and saute until onions turn golden brown.
    • Further add turmeric powder, red chili 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, mushy, and oil separates from it.
    • Now in a grinding jar add soaked cashews and magajtari seeds, milk, and malai. Grind into a smooth paste. 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 used instead of kaju gravy.
    • lastly add garam masala and kasuri methi gives nice smell and flavor to sabzi

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