Corn Korma by Tarla Dalal

Tarla.Dalal's picture

Dec. 11, 2013

This corn korma is a perfect recipe that one can enjoy with rotis or just like that. Serve it as soon as you have made it to enjoy it the most.


Oil 1 Tablespoon
Mustard seeds 1 Teaspoon
Asafoetida 1 Pinch
Curry leaves 5 (4
Finely chopped green chilies 1 Teaspoon
Grated sweet corn kernels 1 1/2 Cup (24 tbs)
Salt To Taste
Plain flour 1 Teaspoon
Milk 1 Cup (16 tbs)
Finely chopped coriander 2 Tablespoon
For coconut peppercorn paste
Grated coconut 4 Tablespoon
Black peppercorn 6
For garnish
Finely chopped coriander 1 Tablespoon



1. In a cup of milk dissolve flour and set aside.

For Paste:

2. In mixer, place grated coconut and peppercorn. Pour little water and blend into a fine paste.


3. In a non-stick pan, heat oil, add mustard and let them splutter.

4. Add asafoetida, curry leaves, green chili and saute over medium flame for a few seconds.

5. Add grated corn, stir occasionally and cook over low flame for 2 -3 minutes.

6. Season with salt, pour milk flour mixture and then add the coconut-peppercorn paste. Stir constantly and cook over low flame for 1-2 minutes.

7. Add coriander, mix well and cook for 1 minute.


8. Serve hot garnished with coriander..

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 382Calories from Fat 204

 % Daily Value*

Total Fat 24 g36.9%

Saturated Fat 12 g60%

Trans Fat 0 g


Sodium 276 mg11.5%

Total Carbohydrates 40 g13.3%

Dietary Fiber 7 g28%

Sugars 12 g

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet