Recipe for best gluten free, spicy and easy to make Spicy Corn Curry or Corn on the cob curry or Bhutte ki Sabji! Perfect dish for those rainy monsoon evenings!
I think if you grew up in India, you are sure to have bhutta memories. And this corn curry just devels on that nostalgia and takes it one step ahead to make the best of both worlds. The bhutta meets the curry along side of a lachaa parantha or steamed rice. What is not to love I ask.
As a child, I remember during monsoon we used to walk upto the end of the street every day. In search of that bhutta walla uncle (hawker selling corn on the cob). The grilled corn on the cob, which was slow roasted corn on the hot sand and coal, smeared with lemon and masala. And then there used to be the boiled version. A huge pateela (cauldron) where he would store boiled corn and just before serving smear super spicy tomato and chilly chutney on it.
The corn on the cob, almost holds a graph of my growth if I look back at it. As an infant and toddler, mum used to give me boiled mashed corn with ghee and salt. Then I graduated to eating whole kernels of boiled corn, dad would take them off the grilled corn on the cob. Each kernel been examined to be right for my tender tooth. And then came the phase where I would want to eat the whole thing myself but not being able to. And finally being able to conquer that bhutta on my own. What a big achievement it felt like during that time. As I grew the spice levels and flavour combinations became more and more refined. Garlic butter, peri peri, kolahopuri masala, rum flambed bhutta became some of my favourite ways of eating the corn on the cob.
Bhutte ki sabji is my childhood memories in all new avataar.
The basic roadside version still topping the charts. And then I discovered the corn on cob curry. This spicy corn curry was like taking all my memories and rolling them out in an all new avatar.
I can’t get enough of it already. And I am sure this will be a constant in my household during monsoon. Why don’t you try it as well? I promise it is so easy to make and finger licking delicious.
Spicy Corn Curry | Corn on the cob curry | Bhutte ki Sabji
- 3 corn on the cob
- 1 medium onion pureed
- 2 large tomatoes pureed
- 2 tsp ghee/oil I use mustard oil
- 1 tsp kashmiri chili powder
- 1 tsp ginger-garlic paste
- Salt to taste
For the ground masala
- 2 tbsp coriander seeds
- 1/2 tsp methi seeds
- 1 tsp cumin seeds
- 3 Dry red chilies
- 1 tsp poppy seeds
- Dry roast all the ingredients of masala and grind to a fine powder
- Boil corn on the cob in a pressure cooker for 7-10 minutes. Set aside for cooling
- In a kadhai or heavy bottom pan, heat ghee/oil. Add Onions and ginger garlic paste and sauté till the onions are golden brown. Sprinkle a little water if onion sticks
- Add tomatoes and sauté till the tomatoes leave oil
- Add the dry ground masala along with boiled corn and sauté for 5 minutes
- Add around 1.5-2 cups of water and cook uncovered for 5-8 minutes till you have a thick gravy.
- Serve with hot paranthas or steamed rice