Sweet Corn Pistachio Korma

Sweet Corn Pistachio Korma


From long time, I have been planning to make this Korma. The light green colour looks so gorgeous, the taste is subtle and the flavours are intact. Best served with Cabbage Pulao, puris, roti, phulkas, naan and jeera rice. Yummy Yummy , Tasty Tasty. Pistachio lends a unique taste.


Boiled sweet corn – 2 cups

Finely chopped onions – 1 cup

Finely chopped tomatoes – 1/4 cup

Salt to taste

Water – 1 cup

To grind to a paste

Green chillies -2

Pistachios –  10

Garlic – 4 flakes ( chopped )

Chopped ginger – 1/2 tablespoon

Milk powder – 1 tablespoon

Turmeric powder – 1/4 teaspoon

Chilli powder – 1/4 teaspoon

Cornflour – 1/2 teaspoon

Grind all the above mentioned ingredients  to  a fine paste with little water.

To Season

Oil – 3 tablespoons

Jeera – 1 teaspoon

Asafoetida powder – 1/4 teaspoon

To Garnish 

Finely chopped green coriander leaves –  little


Heat a pan. Season. Fry the onions. Fry on medium flame till golden. Add the chopped  tomatoes. Fry on medium flame till mushy.  Add the ground paste. Fry on simflame till the he raw smell goes . Add the boiledcorn, salt to taste and water.  Cook till the Korma is thick. Switch off the stove. Garnish and serve hot.

Chef’ Tips

1) Use tender corn for best results .

2) A simple Pulao  goes well with a  heavy gravy.

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