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

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By Poonam 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.

Quick Corn Kadai Korma is a delicious dish which is liked by people of all age groups. Quick Corn Kadai Korma by Poonam Ankur Shri Shrimal has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Quick Corn Kadai Korma at many restaurants and you can also prepare this at home. This authentic and mouthwatering Quick Corn Kadai Korma takes few minutes for the preparation and 25 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Quick Corn Kadai Korma is a good option for you. The flavour of Quick Corn Kadai Korma is tempting and you will enjoy each bite of this. Try this Quick Corn Kadai Korma on weekends and impress your family and friends. You can comment and rate the Quick Corn Kadai Korma recipe on the page below.

  • 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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