Cheese Corn Curry | Sweet Corn Sabji

Cheese Corn Curry is a simple and easy corn gravy recipe. The recipe is very delicious and flavorful. The use of cheese in this dish makes the gravy rich and the cheesy melts in your mouth.

This is originally a North Indian recipe, just with the exclusion of cheese. A great option to replace your regular Punjabi paneer or potato gravies. It can even potentially replace the meat gravies we have.

Even being a North Indian dish, it is not too spicy or hot. The spice in the gravy is replaced with curd and cheese in it. Besides, you can also add cream to make it extra rich and thick.

The Cheese Corn Curry recipe is a really versatile one. You can experiment with different vegetables and it will provide you with a unique version every time. Surprisingly, meat is also an option here. Just adjust some spices here and there.

Even though, it is strictly a corn recipe one can add paneer if they are a fan of it. No one is going to stop you from doing so. It goes well with corn and capsicum.

Also, cashew paste can be used instead of cream. It will provide a natural mild sweetness in the gravy. This makes the gravy a really nice choice to serve to guests at a party.

It is all right to have this delicious gravy during lunch or dinner, both. You can serve it with roti, flatbread, paratha, or even rice if you prefer that.

Watch Cheese Corn Curry Recipe Video

Ingredients of Cheese Corn Curry

• Butter - 40 gm (Salted)
• Cooking Oil - 50 ml
• Garlic - 1 tbsp
• Ginger - 1 tbsp (Grated)
• Curry Leaves - 5-6 pcs
• Onion - 1 large pcs (Chopped)
• Asafoetida - 1/2 tbsp
• Khada Masala Powder - 1 tbsp
• Red Chili Powder - 1 tbsp
• Turmeric Powder - 1/2 tbsp
• Cumin-Coriander Powder - 1 tbsp
• Salt - 1 tbsp
• Capsicum - 1 pcs (Large Size) (Chopped)
• Tomato - 2 pcs (Large Size) (Chopped)
• Coriander - 4 tbsp (Chopped)
• Water - 1/2 glass
• Kashmiri Red Chili Powder - 1 tbsp
• Curd - 4 tbsp
• Sweet Corn - 250 gm (Boiled)
• Lemon Juice - 3 tbsp
• Water - 1/2 glass
• Cheese - 40 gm

Steps for Cheese Corn Curry

• Take a pan, add unsalted butter and then cooking oil and heat it.
• Melt the butter. Add garlic, grated ginger, add curry leaves and fry for a minute.
• Now add chopped onion, mix well and fry till onions are light brown.
• Add asafoetida, khada masala powder, red chili powder, turmeric powder, cumin-coriander powder & salt. Mix masala well and cook for 30 to 40 seconds.
• Now add chopped capsicum, chopped tomato, chopped coriander and mix well. Cook the mixture for a minute at low flame. Keep stirring so that it doesn't burn out.
• Now use a steel masher to mash the masala mix so that it becomes thick.
• Add water, mix well, and add Kashmiri red chili powder. Mix once again.
• Now add curd and fold the mixture evenly and then add the boiled sweet corn. Mix the corn with the curry gently and add lemon juice. Combine the mixture.
• Add water, mix well, and cover the pan. Cook for 5 minutes. Stir occasionally to avoid burning at the bottom.
• Remove the cover, grate cheese, mix and cover the pan. Cook for only a minute at low flame.
• Corn cheese curry is ready now. Serve hot. Sprinkle fresh coriander and a cube of butter and enjoy in dinner or lunch.

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