Creamy Corn, Potato Masala Recipe - Side dish recipe - Vegetarian Gravy recipe

Recently we are in this sweet corn mania. Most of the time either I make Corn sundal or corn dosa.  The other day I wanted to make chapathi but I didn't have any vegetable in the fridge. So I decided to try Corn and Potato combo. For this dish I have used coconut oil. It gave a rich and unique flavour to the dish. With whole spices used for seasoning the taste was pretty good. I had some plain rice and it went well with that too. You can make same masala to make Corn rice.

Onion - 1 (finely chopped, Medium size)
Tomatoes - 2 (finely chopped, medium size)
Garlic - 4 pods
Coriander Powder - 1 teaspoon
Chilli powder - 1/2 to 1 teaspoon
Subji masala - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Salt to taste
Almonds - 10- 15
Kastoori methi / Dry fenugreek leaves - 1 teaspoon
Corn kernels - 2 cups
Baby potato or potato (cooked and diced) - 3/4 cup
Shahi jeera - 1 tablespoon
Bay leaves - 1
Star spice - 1
Clove - 2
Cardamom - 1
Cinnamon - 1 inch
Coconut oil - 2 tablespoon
Spring onion - 2 tablespoon
Popcorn - 2 tablespoon (optional)


Soak Fenugreek leaves, almonds in hot water separately for 30 mins.
Add 1.5 tablespoon of oil. Add garlic and fry for a min. Add Onion, salt and fry till brown in color
Add tomatoes and fry till mushy. Add Coriander powder, subji masala, turmeric powder and chilli powder. Fry till raw smell goes off.
Switch it off and let it cool down. Grind it with almonds. Keep it aside
Heat rest of oil add Shahi jeera. let it crackle. Add bay leaves, cinnamon, clove, cardamom, star spice fry for 30 sec. Add diced cooked potato. Fry till crispy
Add Cooked corn and mix well. Add grinded paste
Add water and adjust salt. Let it boil. add spring onion, methi leaves, Popcorn and mix well
Switch it off and serve hot