Creamy Masala Corn Recipe

Creamy Masala Corn

Creamy Masala Corn

Creamy Masala Corn Subji is a delicious recipe of sweet corn simmered in a creamy onion-tomato gravy.

This recipe is mildly spiced, and the sweetcorn adds a delicious sweetness to it. I was inspired to make this recipe after my recent trip to Rajasthan where we stopped at a small ‘dhaba’ (roadside eatery) and enjoyed this delicious masala corn with Tandoori naan and Tandoori Lachha Paratha.

The one we enjoyed at the dhaba was slightly rich due to the generosity in adding oil and cream, but I prefer lighter recipes hence I have not used as much. This is a simple and quick recipe that is perfect for lunch or dinner.

Other recipes you might like to try are Jodhpuri Corn Sabzi, Rajasthani Kacchi Haldi Matar Sabzi, Jodhpuri Kacchi Haldi ki Subzi, Pyaz Wale Gatte ki Subji, Mirchi ki Tipore, and Rajasthani Ker Sangri ki Subzi.


2 tablespoons oil
1 teaspoon cumin seeds
2 bay leaf
1 cup finely chopped onions
2 teaspoons minced garlic cloves
2 teaspoons finely chopped ginger
2 teaspoons finely chopped green chillies
2 cups finely chopped tomatoes
Salt to taste
2 teaspoons red chilli powder
2 teaspoons coriander powder
1 teaspoon turmeric powder
2 cups whisked plain yoghurt
2 teaspoons Kasuri methi
1 teaspoon garam masala
1 cup fresh cream
2 cups boiled sweet corn kernels
2 tablespoons finely chopped coriander leaves



Heat oil in a pan and add cumin seeds and bay leaf. When the cumin seeds begin to turn golden and splutter, add onions, ginger, green chilies and garlic and sauté them on low to medium heat for 5-6 minutes or until the onions turn translucent.


Next add tomatoes, salt, red chilli powder, coriander powder and turmeric powder. Mix and cook for 1-2 minutes on medium heat.


Add 1 cup water and yoghurt and stir it continuously until the gravy comes to a rolling boil. Next, add kasuri methi and garam masala. Cover and cook the gravy for about 5 minutes on medium heat.


Finally add the cream, corn and coriander and cook on medium heat for 3-4 minutes.

Enjoy with plain rice or any Indian bread!

Tips & Variations

  1. I have used fresh corn kernels. If you want, you can use canned sweet corn kernels which are easily available in the market.
  2. I have boiled the corn kernels in the pressure cooker for 2-3 whistles however, if you want you can boil them in a pan for 7-8 minutes. Strain them using a colander.
  3. Use the best quality corn for this dish. I would recommend buying the sweetest corn.
  4. You can use frozen corn for this dish. Thaw the corn and boil it for 5 minutes before adding it to the gravy.
  5. It helps to use yogurt at room temperature as there are lower chances of it splitting.
  6. I always whisk the yogurt before adding to the gravy as it helps in mixing it to the gravy and lowers the chance of it splitting.
  7. When you add the yogurt to the gravy, stir it continuously until it comes to a boil otherwise the yogurt will split.
  8. Kasuri Methi is always crushed before adding to release the oils and to enhance the flavour.
  9. While adding cream to the gravy make sure that you stir continuously otherwise the cream might split.