Corn Korma / Makai Korma

Corn is one of my favourite things. I like it in my soups, in my salads, pizza, rice and yes as a standalone classic corn on the cobs.
No monsoon is complete till one has the traditional “Bhutta” from the street side vendors in India. The smoky flavour from the coal, the tanginess of the lemon makes this an absolute favourite all over India.
Corn can also be made into a vegetable in Indian style. I experimented with the Korma and the dish turned out pretty good. Its quite easy and healthy. Perfect with your roti or fresh butter naans! Enjoy the sweetness of this recipe.


Corn Korma

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 2 tbsp oil
  • 1 large onion sliced
  • 1 1/2 tsp ginger garlic paste
  • 1/4 tsp cinnamon powder
  • 1/4 tsp cardamom powder
  • 1/2 tsp turmeric
  • 1 tsp Kashmiri mirch powder/ deghi mirch
  • 1/3 tsp garam masala
  • Salt to taste
  • 2 cups frozen/ fresh corn kernels
  • 1 cup thick yogurt
  • 1 tbsp cream
  • 1 tsp sugar
  • Coriander leaves for garnishing

How to make it

  1. Heat oil in a deep sided pan. Add in the onion and sauté till golden brown.
  2. Add the ginger garlic paste and sauté for a minute.
  3. Add all the spices, salt and sauté for 30 seconds.
  4. Drop in the corn kernels and sauté for another minute.. Add in the curd and the cream and bring it to a boil, stirring constantly.
  5. Add the sugar and allow it to simmer for 5 minutes.
  6. Garnish with coriander leaves and serve hot with roti or naan.

2 Comments Add yours

  1. sarahjmir says:

    This looks really yummy – and easy! I’ve never thought to use illaichi powder in cooking, makes a lot of sense!

    1. yumelicious says:

      Thank you Sarah.. Elaichi powder adds a different depth of flavour to curries, you should try it!

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