1. Overview

This Creamy Sweet Corn & Peas Curry is a rich, mildly spiced, restaurant-style North Indian curry. It combines the natural sweetness of American sweet corn with the freshness of green peas, cooked in a silky tomato-cashew gravy. The dish pairs beautifully with roti, naan, paratha, jeera rice, or steamed rice. It is an excellent vegetarian dinner idea and is perfect for both everyday meals and special occasions.

2. Ingredients (All in Points)

Main Vegetables

• 1 cup Frozen American Sweet Corn
• 1 cup Frozen Green Peas

For Gravy Base

• 2 large tomatoes (roughly chopped)
• 1 medium onion (chopped)
• 10–12 cashews (raw)
• 1-inch ginger
• 4–5 garlic cloves
• 2 green chilies

Spices

• 1 bay leaf
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• ½ tsp roasted cumin powder
• 1 tsp garam masala
• 1 tsp kasuri methi (crushed)
• Salt to taste

Additional

• 3 tbsp oil or ghee
• 2 tbsp butter
• ½ cup fresh cream or full-fat milk
• 2 cups water (as needed)
• Fresh coriander for garnish

3. Equipment Needed (All in Points)

• 1 deep pan or kadhai
• 1 blender or mixer grinder
• 1 wooden spatula
• 1 measuring cup
• 1 small bowl
• 1 ladle
• 1 strainer (optional)

4. Step-by-Step Cooking Instructions

Step 1: Prepare the Frozen Veggies

• Take 1 cup frozen sweet corn and 1 cup frozen peas.
• Rinse them lightly in water.
• Boil 2 cups of water in a saucepan.
• Add peas and corn, cook for 3–4 minutes until soft.
• Strain and keep aside.

Step 2: Prepare Tomato-Cashew Paste

• In a pan, heat 1 tsp oil.
• Add chopped onions and sauté until translucent.
• Add tomatoes, cashews, ginger, garlic & green chilies.
• Sauté 5–6 minutes until tomatoes soften.
• Allow this mixture to cool completely.
• Transfer to a blender.
• Blend into a smooth paste using a little water.
• Set aside.

Step 3: Start the Curry Base

• Heat 2 tbsp oil + 1 tbsp butter in a deep pan.
• Add cumin seeds and let them crackle.
• Add bay leaf for aromatic base.
• Pour the prepared tomato-cashew paste.
• Cook the paste on medium flame until it thickens.
• Stir continuously to avoid sticking.
• Cook for 8–10 minutes until oil separates.

Step 4: Add the Spices

Add the following one by one:

• Turmeric powder
• Red chili powder
• Coriander powder
• Roasted cumin powder
• Salt

Mix well and cook for 1–2 minutes to release aroma.

Step 5: Add Frozen Corn and Peas

• Add the boiled sweet corn and peas.
• Mix well so the gravy coats the vegetables.
• Add 1–1.5 cups water to adjust consistency.
• Stir and simmer for 8 minutes.

Step 6: Make the Gravy Creamy

• Reduce flame to low.
• Add 2 tbsp butter for richness.
• Add fresh cream or milk.
• Stir continuously so it doesn’t curdle.
• Add garam masala and crushed kasuri methi.
• Cook for 2–3 more minutes on low heat.

Step 7: Final Taste Balancing

Taste and adjust:

• Salt
• Cream
• Chili
• Thickness of gravy

The curry should be creamy, mildly sweet and mildly spicy.

5. Serving Suggestions

Serve hot with:

• Butter naan
• Garlic naan
• Phulka/roti
• Lachha paratha
• Jeera rice
• Steamed basmati rice

Garnish with:

• Fresh cream swirl
• Chopped coriander
• A pinch of kasuri methi

6. Storage Instructions

• Store in an airtight container.
• Stays fresh for 2 days in the refrigerator.
• Reheat in a pan with a splash of water.
• Avoid freezing because cream-based gravies split.

7. Nutrition (Approx per Serving)

• Calories: 280 kcal
• Carbs: 28 g
• Protein: 6 g
• Fat: 15 g
• Fiber: 4 g

(Calories vary depending on cream & butter used.)

8. Chef Tips & Variations

To Make Healthier

• Replace cream with toned milk.
• Reduce butter quantity.

To Make Spicy

• Add extra green chili
• Increase red chili powder

To Make Jain Version

• Remove onion and garlic completely.
• Increase cashews for thickness.

To Make Vegan

• Use coconut milk instead of cream.
• Replace ghee with oil.
• Skip butter.

For Restaurant-Like Taste

• Add 1 tsp sugar to enhance tomato sweetness.
• Add ½ tsp kasuri methi just before serving.