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Corn On The Cob Curry

4.50 from 2 votes

Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Recipe CategoryVegetarian
Served AsLunch
Servings 4


  • 3 whole corn cut it half for the garvy : 1 onion 2 tomatoes - make sure you take tomatoes not puree - that gives different taste, I use home grown backyard tomatoes and taste awesome. 2 tbsp. peanuts 2 tbsp. red chili powder or as per your taste 1


  • Cut the corn in half and pressure cook it for two whistles.
  • Take it out and when its cold, cut it in small pieces, From one half, you can do it three pieces.
  • Lets make a gravy.
  • In a blender, add onion, tomatoes, ginger garlic paste , peanuts and make a fine puree.
  • Heat a big pan, add oil in it.
  • When it's hot, add the puree in it and cook till all the water is gone and puree leaves oil.
  • Add all the powder masala and salt in it and add corn too.
  • Add 1/2 cup of water and mix it nicely. If you need more gravy , add little more.
  • Let it cook in that gravy for 10 minutes on medium to low flame.
  • When its done or you get your satisfaction on thickness of gravy, shut it off.
  • Sprinkle lime juice and coriander leaves before serving and enjoy with hot rotis or rice.
Tags corncurry

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4.50 from 2 votes

linsy patel
linsy patel

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  1. 5 stars
    Thanks for posting this yummy recipe Linsy, however as you have entered all the ingredients and steps in one row, your recipe would not show up in some search results and also we would not be able to promote it on social media, you can edit the recipe by going to ‘My Content’ tab and click the ‘Edit’ sign to format your recipe in correct manner and we would be happy to promote it. 🙂 Keep Cooking Around…

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