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Masala cheese corn

Course Main Course
Cuisine Indian
Servings 4 people


  • 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


  • 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.