Makai Masala | Corn Curry

Makai masala or corn curry (मकई मसाला ) is a simple and delicious gravy dish that can be a part of main course. This recipe is prepared with sweet corn kernels, ginger-garlic, onion and tomato based gravy along with a perfect blend of spices. It can replace paneer gravy recipes. It is an easy to make and quick recipe that can be prepared within minutes.

To make Makai masala sweet corn kernels is used that have mild sweetness but if they are not available, you may use desi corn. Corn curry has lots of variations. It can be prepared with the addition of capsicum or paneer. You may add little curd to make tangier. In recipe, I have not added amchoor powder. To give tangy flavor, I have used more tomatoes and lemon juice. Makai masala can be prepared in dry or semi gravy form.

Makai masala tastes great when served with naan. It can be served with any Indian bread like roti and paratha along with rice. This mildly spicy Makai masala dish will be enjoyed by all.

Course: Main Course

Cuisine: North Indian

Prep Time: 5 minutes

Cook Time: 25 minutes

Servings: 4

Ingredients:

3 tbsp. mustard oil

2 bay leaves

2 cloves

5-6 black peppercorn

½ tsp. cumin seeds

A small pinch heeng

1 tbsp. ginger garlic paste

2 onion, finely chopped

1 green chilli, slit in between

4 tomatoes, pureed

½ tsp. turmeric powder

¾ tsp. coriander powder

1 tsp. degi mirch

½ cup cream

2 cup sweet corn kernels

Salt to taste

1 tsp. kasuri methi

¼ tsp. garam masala

½ lemon juice

Paneer for garnishing

Instructions:

Add oil in a pan on medium heat. Add 2 bay leaves, cloves and black peppercorn.

Add ½ tsp. cumin and a small pinch of heeng. Let them crackle.

Add ginger garlic paste. Sauté until raw aroma goes away.

Add finely chopped onion and green chilli. Sauté till they become golden brown in color. Stir continuously.

Add tomato puree and stir. Add turmeric powder, coriander powder and degi mirch. Sauté until the oil oozes out.

Add ½ cup cream and stir.

Add sweet corn, salt to taste and 1 cup water. Mix well.

Crush kasuri methi between your palm and add.

Cover with a lid and cook for 2 minutes on low flame.

After 2 minutes, add ¼ tsp. garam masala and squeeze ½ lemon. Mix well.

Grate some paneer and mix.

Makai masala is ready to serve.

Tips:

You may use chopped capsicum along with corn.
You may add some paneer cubes.
You may add amchoor powder in place of lemon.
You may add curd to make it tangier.

Try other gravy recipes:

Matar Curry

Paneer Makhani

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