Quick Corn Kadai Korma

By Poonam Ankur Shri Shrimal  |  1st Oct 2015  |  
5 from 1 review Rate It!
  • Photo of Quick Corn Kadai Korma by Poonam Ankur Shri Shrimal at BetterButter
Quick Corn Kadai Kormaby Poonam Ankur Shri Shrimal
  • Prep Time

    0

    mins
  • Cook Time

    25

    mins
  • Serves

    4

    People

84

1

About Quick Corn Kadai Korma Recipe

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 an aromatic, flavorful and delicious dish which is very much popular in Rajasthan. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Quick Corn Kadai Korma is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Quick Corn Kadai Korma at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only few minute for the preparation and 25 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Quick Corn Kadai Korma by Poonam Ankur Shri Shrimal in step by step with pictures so you can easily learn how to cook the perfect Quick Corn Kadai Korma at your home without any difficulties. Quick Corn Kadai Korma is one of the representative dishes of Rajasthan which you can serve in any special occasions.

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 few minutes.
  4. Add curry leaves, ground corn and chilli and sauté.
  5. Add the corn kernels 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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VRP_87 4 years ago

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