Masala Cheese Corn

TABLE OF CONTENT

Introduction
Ingredients
Step by step recipe with with images
Tips and Tricks
Healthier version
Recipe card

Introduction

Cheesy masala corn is a perfect combination of sweet and spicy dining option. It’s creamy and cheesy and melts perfectly in your mouth giving you a perfect blend of flavours. It can be served along with Indian breads like naan or kulcha and is enjoyed by every corn lovers around. Sweet corn has its own sweet taste and when mixed with this yummy gravy, it turns out to be the most flavoursome corn recipe ever.

This yummy recipe is made by coating the boiled sweet corn in thick creamy sweet and spicy gravy and further it is made more creamier by adding cheese. The freshly chopped coriander leaves makes it much more flavoursome. This recipe will surely satisfy your tastebuds so please do try it and don’t forget to share your reviews in the comments section below.

Ingredients

Step by step recipe with images

1) Firstly, chop the onions and tomatoes roughly and peel off the garlic .


2) Heat a pan with 2 to 3 tablespoon of oil at medium high flame. Now add the bay leaf, clove and green cardamom to it and let it splutter.


3) Now add the onions, garlic and green chillies to the oil.Cook it well in medium low flame until it turns pink and mushy.

4) Now add tomatoes to the pan and cook for another 4 to 5 minutes.


5) Finally turn off the flame and let it cool down for 5 to 10 minutes.


6) Once it has cooled down, add them to the mixer grinder and blend it into a thick paste.


7) Transfer it to a bowl and keep it aside.


8) Now add 2 tablespoon of refined oil and 2 tablespoon of butter in a pan and heat it well.

9) Add the blended paste in the pan and turn the flame to medium high.


10) Now add 1/4 tablespoon of turmeric and stir well.


11)Cook it for 5 to 6 minutes until the water in it evaporates.Now add a tablespoon salt to the gravy.


12) Add a tablespoon of garam masala and stir well.


13) Add 1/4 tablespoon of sugar to the gravy. Cook well for 2 minutes.


14) Once the gravy has reduced, turn the flame to low and add 1/2 cup of fresh cream to it and keep stirring.


15) Add 5 to 6 tablespoon of milk and stir well.


16) Finally add 1/4 tablespoon of kasturi methi and mix well. Turn off the flame.


17) Your gravy is ready.


18) In a hot pan boil 2 cups of sweet corn and drain off the excess water.


19) Now add the boiled sweet corn in the gravy and cook it at low flame for 2 minutes.Give it a good stir to mix everything properly. Turn off the flame.


21) Add cheese to it and garnish well with freshly chopped coriander. Your cheesy masala corn is ready. Serve hot with naan or kulcha.

Tips and Tricks

1) Make sure you keep stirring the gravy while adding cream or else it will turn oily instead.
2) Don’t overboil the sweet corn as it loses its natural sweetness and turn to be hard.
3) The ratio of onion to tomato is 3:1 . Don’t change it as it will alter the taste.

Healthier version

● You can simply skip using cream and use milk instead. Use half cup of milk if you find cream to be fattening.

Recipe card

Masala cheese corn

Course Main Course
Cuisine Indian
Servings 4 people

Ingredients
  

  • Onion- 3 medium sized
  • Tomato- 1 medium sized
  • Garlic- 6 to 7 cloves
  • Green chillies- 2 to 3 or as per taste
  • Sweet corn- 2 cups
  • Green cardamom (choti elaichi) – 1 cardamom
  • Bay leaf (Tej patta)- 1 leaf
  • Clove (laung) – 1 stick
  • Turmeric powder (haldi) -1/4 teaspoon
  • Salt- as per taste
  • Kasturi methi- 1/4 teaspoon
  • Garam masala- 1/2 teaspoon
  • Sugar- 1/4 teaspoon
  • Refined oil- 4 tablespoon
  • Butter- 2 tablespoon
  • Fresh cream- 1/2 cup
  • Milk – 5 to 6 tablespoon
  • Cheese – 1 cube
  • Coriander- for garnishing

Instructions
 

  • Firstly, chop the onions and tomatoes roughly and peel off the garlic .
  • Heat a pan with 2 to 3 tablespoon of oil at medium high flame. Now add the bay leaf, clove and green cardamom to it and let it splutter.
  •  Now add the onions, garlic and green chillies to the oil.Cook it well in medium low flame until it turns pink and mushy.
  • Now add tomatoes to the pan and cook for another 4 to 5 minutes.
  •  Finally turn off the flame and let it cool down for 5 to 10 minutes.
  • Once it has cooled down, add them to the mixer grinder and blend it into a thick paste.
  • Transfer it to a bowl and keep it aside.
  • Now add 2 tablespoon of refined oil and 2 tablespoon of butter in a pan and heat it well.
  • Add the blended paste in the pan and turn the flame to medium high.
  • Now add 1/4 tablespoon of turmeric and stir well.
  • Cook it for 5 to 6 minutes until the water in it evaporates.Now add a tablespoon salt to the gravy.
     Add a tablespoon of garam masala and stir well.
  •  Add a tablespoon of garam masala and stir well.
  •  Add 1/4 tablespoon of sugar to the gravy. Cook well for 2 minutes.
  •  Once the gravy has reduced, turn the flame to low and add 1/2 cup of fresh cream to it and keep stirring.
  • Add 5 to 6 tablespoon of milk and stir well.
  • Finally add 1/4 tablespoon of kasturi methi and mix well. Turn off the flame.
  • Your gravy is ready.
  • In a hot pan boil 2 cups of sweet corn and drain off the excess water.
  • Now add the boiled sweet corn in the gravy and cook it at low flame for 2 minutes.Give it a good stir to mix everything properly. Turn off the flame.
  •  Add cheese to it and garnish well with freshly chopped coriander. Your cheesy masala corn is ready. Serve hot with naan or kulcha.
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