Corn Makhani Recipe – Creamy Sweet Corn in Buttery Tomato Gravy
Corn Makhani is a rich, buttery North Indian curry that’s packed with the sweetness of corn and the depth of makhani-style tomato gravy. With fragrant spices, fresh cream, and a comforting texture, it makes for a hearty vegetarian main course — perfect with naan, roti, or jeera rice.
Ingredients
- 1 cup sweet corn kernels (fresh or frozen)
- 4 large tomatoes (roughly chopped)
- 1 bay leaf
- 1 small cinnamon stick
- 3–4 cloves
- 1 green cardamom
- 1 tsp cumin seeds
- ½ tsp red chili powder (adjust to taste)
- 2 tbsp fresh cream
- ½ cup milk
- Salt to taste
- 4 tbsp oil (2 tbsp for tempering, 2 tbsp for tomato base)
Instructions
- Boil the corn until soft using a pressure cooker (5 whistles with enough water).
- Heat 2 tbsp oil in a pan. Add cumin seeds, bay leaf, cinnamon, cardamom, and cloves. Sauté till aromatic.
- Add chopped tomatoes, red chili powder, and salt. Cook for 2 minutes.
- Add 1 cup water, cover, and simmer until tomatoes are soft. Turn off heat and let it cool.
- Blend the cooled mixture into a smooth paste and strain through a thick sieve for a silky texture.
- In another pan, heat remaining oil. Add the strained tomato paste and cook until it starts releasing oil.
- Add fresh cream and mix well. Cook for 2–3 minutes.
- Add boiled corn, ½ cup milk, and adjust consistency with water if needed.
- Add salt to taste and simmer for 5–7 minutes.
- Serve hot with paratha, naan, or rice.
Chef’s Tips
- Add a pinch of garam masala or kasuri methi for extra flavor.
- Use butter instead of oil for a richer taste.
- Add paneer cubes or tofu for added protein.
- To make it vegan, substitute cream and milk with coconut cream and plant-based milk.