Quick Corn Kadai Korma | How to make Quick Corn Kadai Korma

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ByPoonam Ankur Shri Shrimal
Created on 1st Oct 2015
  • Quick Corn Kadai Korma, How to make Quick Corn Kadai Korma
Quick Corn Kadai Kormaby Poonam Ankur Shri Shrimal

About Quick Corn Kadai Korma

Corn is one of the extensively cultivated crops in Rajasthan. The yellow sweet corn used in this recipe provides a slightly sweet taste to this vegetable which is favored by many people. A simple but still tasteful recipe for the weekend.

The delicious and mouthwatering Quick Corn Kadai Korma is a famous dish of Rajasthan and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Quick Corn Kadai Korma is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Quick Corn Kadai Korma. Poonam Ankur Shri Shrimal shared this Quick Corn Kadai Korma recipe which is perfect to serve for 4 people. The step by step process with pictures will help you to know how to make the delicious Quick Corn Kadai Korma. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Quick Corn Kadai Korma recipe at your home and surprise your family and friends.

  • Prep Time0mins
  • Cook Time25mins
  • Serves4People
Quick Corn Kadai Korma

Ingredients to make Quick Corn Kadai Korma

  • Sweet corn kernels (makai ke dane) – 3/4 cup
  • Oil – 1 tsp
  • Cumin seeds (jeera) – 1 tsp
  • Mustard seeds – 1/2 tsp
  • Curry leaves – 10 nos.
  • Ginger paste – 1/4 tsp
  • Garlic paste – 1/4 tsp
  • Green chili sliced – 3 nos
  • Salt to taste
  • Turmeric powder (haldi) – 1/4 tsp
  • Milk – 1 cup + more
  • Finely chopped coriander (dhania) – 2 tbsp

How to make Quick Corn Kadai Korma

  1. Grind 1/4 cup corn in a grinder to make a paste.
  2. Heat the oil in a kadhai, add the cumin seeds, mustard seeds and sauté on a medium flame for 30 seconds.
  3. Add ginger and garlic paste, mix well and cook on a medium flame for a minutes.
  4. Add curry leaves, ground corn and chilli and sauté.
  5. Add the corn kennels and turmeric powder and mix well.
  6. Add milk and cover with a lid and cook the corn. Keep stirring occasionally.
  7. If required add more milk and cook the corn completely.
  8. Add salt and coriander and mix well.
  9. Serve hot with rice or chapatti

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Veena Rania year ago
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