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Photo of Creamy Corn Cashew Curry by Vibha Bhutada at BetterButter

Creamy Corn Cashew Curry

Vibha Bhutada
15 minutes
Prep Time
20 minutes
Cook Time
4 People
Read Instructions Save For Later

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.

Recipe Tags

  • Russian
  • Veg
  • Easy
  • Dinner Party
  • Blending
  • Sauteeing
  • Main Dish

Ingredients Serving: 4

  1. Sweet corn kernels 1 cup
  2. cashews 1/2 cup
  3. tomato puree 200g
  4. ginger 1 and 1/2 tsp, grated
  5. Green chilies 2, chopped
  6. oil 2 tbsp
  7. cumin seeds 1 tsp
  8. Mustard seeds 1 tsp
  9. asafoetida 1/8 tsp
  10. turmeric powder 1/4 tsp
  11. Red Chili Powder 1 Tsp
  12. coriander powder 2 tsp
  13. Milk 1 and 1/2 cup
  14. salt to taste


  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.

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