To begin making Corn Korma Recipe heat a pan in slow flame. Into this put the ghee and when it’s heated add the mustard seeds and asafoetida, and let the mustard seeds splutter.
Into this add the curry leaves and finely chopped green chili. Sauté for a minute.
Now, add the grated corn kernels and stir it for 5 minutes till the raw smell of the corn goes away.
Now, take a small bowl into it put the rice flour, pepper and whisk it smoothly along with the thick coconut milk.
Pour this coconut mix into the corn mixture and keep stirring for 5 minutes.
Add more water, depending on the consistency you like.
Season with salt and garnish it with the finely chopped coriander leaves.
Switch off the flame and the Corn Korma is ready to be served with Phulkas or Parathas and Moongphali Bhindi Recipe