Creamy Corn Cashew Curry | How to make Creamy Corn Cashew Curry

By Vibha Bhutada  |  11th Jul 2016  |  
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  • Creamy Corn Cashew Curry, How to make Creamy Corn Cashew Curry
Creamy Corn Cashew Curryby Vibha Bhutada
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About Creamy Corn Cashew Curry Recipe

There's a special ring to that phrase - €home cooked food€. Home-cooked food is always exceptional, not just for the taste but for the story each dish weaves around it. It conjures up images of a family setting, fresh foods, warmth, love, healthy eating and comfort. I always enjoy curries prepared by my grandma. It is so comforting and tasty that I end up licking my fingers! Most people can make a decent curry but for me Dadiji's Curry is the only way that curry should be cooked. I learnt this easy, quick and delicious curry from my grandmother. And I must say it is a truly wonderful celebration of flavors.

Creamy Corn Cashew Curry is a delicious dish which is enjoyed by the people of every age group. The recipe by Vibha Bhutada teaches how to make Creamy Corn Cashew Curry step by step in detail. This makes it easy to cook Creamy Corn Cashew Curry in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Creamy Corn Cashew Curry at home. This amazing and mouthwatering Creamy Corn Cashew Curry takes 15 minutes for the preparation and 20 minutes for cooking. The aroma of this Creamy Corn Cashew Curry is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Creamy Corn Cashew Curry is a good option for you. The flavour of Creamy Corn Cashew Curry is palatable and you will enjoy each and every bite of this. Try this Creamy Corn Cashew Curry and impress your family and friends.

Creamy Corn Cashew Curry

Ingredients to make Creamy Corn Cashew Curry

  • Sweet corn kernels 1 cup
  • cashews 1/2 cup
  • tomato puree 200g
  • ginger 1 and 1/2 tsp, grated
  • Green chilies 2, chopped
  • oil 2 tbsp
  • cumin seeds 1 tsp
  • mustard seeds 1 tsp
  • asafoetida 1/8 tsp
  • turmeric powder 1/4 tsp
  • Red Chili Powder 1 Tsp
  • coriander powder 2 tsp
  • Milk 1 and 1/2 cup
  • salt to taste

How to make Creamy Corn Cashew Curry

  1. Blend the tomatoes, cashews, ginger and green chilies to make creamy paste. Set aside.
  2. Heat oil in a saucepan.
  3. Once hot, add the cumin seeds and allow it to splutter.
  4. Now add in the asafoetida as the cumin seeds crack.
  5. Add in the tomato paste and give it a good stir.
  6. Next add turmeric powder, red chili powder, coriander powder and salt. Mix.
  7. Cook the spice mix for about 4-5 minutes until mix starts leaving the sides of the pan.
  8. Add corn and mix it well.
  9. Now add milk and bring to a simmer over medium heat.
  10. Place lid and reduce flame and cook for 12-15 minutes.
  11. Stir occasionally so that the gravy turns thicker and corn becomes tender.
  12. When done, turn off heat.
  13. Remove to the serving bowl and garnish with finely chopped cashews or fresh coriander leaves.
  14. Serve hot with roti, naan, plain rice or pulao.

My Tip:

Tomato puree is easily available in a tetra pack at any super market. You can use that.

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