Corn Korma recipe, Quick Corn Korma

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Corn Korma recipe, Quick Corn Korma

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Tarla Dalal

06 December, 2024

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Corn Korma recipe, Quick Corn Korma

Table of Content

About Sweet Corn Korma, Punjabi Makai Korma

Ingredients

Methods

If you like corn korma

What is corn korma made of?

How to grate corn

For the paste

For the plain flour-milk mixture

How to make corn korma

Tips for corn korma

Nutrient values

Ingredients

For Sweet Corn Korma

1/2 cup Grated sweet corn cob

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)

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)

For The Garnish

1 tbsp finely chopped coriander (dhania)

Method

Corn Korma recipe, Quick Corn Korma Video by Tarla Dalal

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

if you like corn korma

1. If you like corn korma, then also try other corn recipes like
  - corn pakora recipe | corn pakoda | sweet corn pakoda | corn bhajiya | with 13 amazing images.
  - 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?

1. 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

1. 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.
2. Grate the sweet corn using a grater. Grated sweet corn will be nice and juicy. Keep aside.

for the paste

1. To make paste, add 4 tbsp freshly grated coconut in a mixer jar.
2. Add 6 peppercorns (kalimirch).
3. Add approx 3 tbsp of water.
4. Blend well till smooth. Keep aside.

for the plain flour-milk mixture

1. For the plain flour-milk mixture, add 1 tsp plain flour (maida) in a bowl.
2. Add 1 cup milk.
3. Mix well. The mixture should be lump free. Keep aside.

how to make corn korma

1. 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.
2. Add 1 tsp mustard seeds ( rai / sarson).
3. When the seeds crackle, add a pinch of asafoetida (hing).
4. Add 4 to 5 curry leaves (kadi patta).
5. Add 1 tsp finely chopped green chillies.
6. Sauté on a medium flame for a few seconds.
7. Add 1/2 cup grated sweet corn cob.
8. Mix well and cook on a slow flame for 2 to 3 minutes, while stirring occasionally.
9. Add salt to taste.
10. Add the coconut-peppercorn paste.
11. Add plain flour-milk mixture.
12. Mix well and cook on a slow flame for 1 to 2 minutes, while stirring continuously.
13. Add 2 tbsp finely chopped coriander (dhania).
14. Mix well and cook on a medium flame for 1 minute, while stirring continuously.
15. Garnish 1 tbsp finely chopped coriander (dhania).
16. Serve corn korma recipe | Indian sweet corn kurma | makai korma restaurant style | Punjabi sweet corn korma immediately.

tips for corn 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 thick with time. If you are serving it later, then before serving add the milk and re-heat it.