corn korma recipe | Indian sweet corn kurma | makai korma restaurant style | Punjabi sweet corn korma |

by Tarla Dalal

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corn korma recipe | Indian sweet corn kurma | makai korma restaurant style | Punjabi sweet corn korma | with 28 amazing images.

corn korma recipe | Indian sweet corn kurma | makai korma restaurant style | Punjabi sweet corn korma is a unique smooth textured sabzi. Learn how to make Indian sweet corn kurma.

To make corn korma, combine the plain flour and milk in a deep bowl, mix well and keep aside. Heat the oil in a broad non-stick pan and add the mustard seeds. When the seeds crackle, add the asafoetida, curry leaves and green chillies and sauté on a medium flame for a few seconds. Add the sweet corn, mix well and cook on a slow flame for 2 to 3 minutes, while stirring occasionally. Add the salt, plain flour-milk mixture and the coconut-peppercorn paste, mix well and cook on a slow flame for 1 to 2 minutes, while stirring continuously. Add the coriander, mix well and cook on a medium flame for 1 minute, while stirring continuously. Serve hot garnished with coriander.

Although the name makai korma restaurant style suggests that this is rich, and indeed this Corn Korma does have a very luscious flavour and texture, the fact is that this delicacy is easier to prepare than the traditional korma and requires much less ingredients.

While grated corn forms the base of this Punjabi sweet corn korma, it is aided in volume by a white sauce like mixture, and flavoured with a simple masala of coconut and pepper. These combine so beautifully, to create a really rich and interesting accompaniment for your favourite rotis or parathas. Remember to sauté the corn well to get an inviting aroma of Indian sweet corn kurma.

Tips for microwave makai korma. 1. Plain flour can be replaced with cornflour. 2. For kids, replace finely chopped green chillies with green chilli paste and reduce the quantity. 3. This korma will thicken with time. If you are serving it later, then before serving add the milk and re-heat it.

Enjoy corn korma recipe | Indian sweet corn kurma | makai korma restaurant style | Punjabi sweet corn korma | with step by step photos.

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Sweet Corn Korma, Punjabi Makai Korma recipe - How to make Sweet Corn Korma, Punjabi Makai Korma

Corn Korma Video by Tarla Dalal

Sweet Corn Korma, Punjabi Makai Korma recipe with step by step photos

if you like corn korma

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- corn palak sabzi recipe | sweet corn spinach sabzi | healthy corn spinach vegetable | with 16 amazing images.
- corn paneer sabzi recipe | Indian sweet corn paneer bhaji | makai paneer sabzi | sweet corn and cottage cheese sabzi | with 18 amazing images.

what is corn korma made of?

Corn Korma is made of 1/2 cup grated sweet corn kernels (makai ke dane), 1 cup milk, 1 tbsp oil, 1 tsp mustard seeds ( rai / sarson), a pinch of asafoetida (hing), 4 to 5 curry leaves (kadi patta), 1 tsp finely chopped green chillies, salt to taste, 1 tsp plain flour (maida) and 2 tbsp finely chopped coriander (dhania).

To Be Ground Into A Smooth Coconut-peppercorn Paste (using A Little Water)
4 tbsp grated coconut
6 black peppercorns (kalimirch)

how to grate corn

To make corn korma recipe | Indian sweet corn kurma | makai korma restaurant style | Punjabi sweet corn korma, choose for fresh and juicy corn cob. Look for corn whose husks are fresh and green and not dried out. The kernels should be plump and tightly arranged in rows. You can test for the juiciness of the corn by taking your fingernail and pressing on a kernel. The sweet corn kernels that is fresh will exude a white milky substance.
Grate the sweet corn using a grater. Grated sweet corn will be nice and juicy. Keep aside.

for the paste

To make paste, add 4 tbsp freshly grated coconut in a mixer jar.

Add 6 peppercorns (kalimirch).
Add approx 3 tbsp of water.
Blend well till smooth. Keep aside.

for the plain flour-milk mixture

For the plain flour-milk mixture, add 1 tsp plain flour (maida) in a bowl.
Add 1 cup milk.

Mix well. The mixture should be lump free. Keep aside.

how to make corn korma

To make corn korma recipe | Indian sweet corn kurma | makai korma restaurant style | Punjabi sweet corn korma, heat 1 tbsp oil in a broad non-stick pan.
Add 1 tsp mustard seeds ( rai / sarson).
When the seeds crackle, add a pinch of asafoetida (hing).
Add 4 to 5 curry leaves (kadi patta).

Add 1 tsp finely chopped green chillies.
Sauté on a medium flame for a few seconds.
Add 1/2 cup grated sweet corn cob.
Mix well and cook on a slow flame for 2 to 3 minutes, while stirring occasionally.
Add salt to taste.

Add the coconut-peppercorn paste.
Add plain flour-milk mixture.
Mix well and cook on a slow flame for 1 to 2 minutes, while stirring continuously.
Add 2 tbsp finely chopped coriander (dhania).
Mix well and cook on a medium flame for 1 minute, while stirring continuously.

Garnish 1 tbsp finely chopped coriander (dhania).
Serve corn korma recipe | Indian sweet corn kurma | makai korma restaurant style | Punjabi sweet corn korma immediately.

tips for corn korma

Plain flour can be replaced with cornflour.
For kids, replace finely chopped green chillies with green chilli paste and reduce the quantity.
This korma will thick with time. If you are serving it later, then before serving add the milk and re-heat it.