Instant Pot Corn On The Cob Curry With Coconut

This vegan corn on the cob and coconut curry is so easy to make in the Instant Pot. Fresh sweetcorn is cooked in a delicious onion, garlic and tomato gravy with creamy coconut milk.

CORN ON THE COB CURRY

The Instant Pot is a great way to speedily make a sweetcorn curry using fresh corn on the cobs. In this curry, we have used coconut milk to create a silky gravy.

We also love Sweetcorn and Peanut Curry, or Kasoli nu Saak which is the East-African Gujarati version.

I absolutely love to prepare this Afghan Lubya in my Instant Pot too. It is vegan, gluten-free and so delicious.

Don’t have an Instant Pot?

Check out our stovetop method in the recipe card below…or use a stovetop pressure cooker.

Often we include sweetcorn in our cooking, whether it is fresh, frozen or canned. I simply adore No onion potato and sweetcorn seviyan vermicelli upma and Methi Corn Bhajiya Fritters .

🌽Ingredients and substitute

To make delicious Corn on the Cob Curry you’ll require the following ingredients.

Exact measurements and method are found in the recipe card below.

Fresh Sweet corn or corn on the cob – husks and silk removed, then cut into small pieces. If fresh is not available use frozen corn on the cob or corn kernels.

Coconut Milk – fresh or canned. We have used thick variety. Lends creaminess and bulks up the gravy.

Tomato Puree – can be made using canned tomatoes or fresh tomatoes. We have used passata.

Onion – red, white or yellow works fine.

Ginger – Garlic adds extra flavours. Green Chillies

Ground spices – red chilli powder, turmeric powder, cumin and coriander powder and garam masala

Lemon or Lime juice Don’t have coconut milk?

If you are vegetarian and not vegan, any cream would work so well. Or, cashew or any other nut cream works fine too. Serving Suggestions

Delicious with Round and soft Gujarati Rotli , Indian Kachumber Salad and Yogurt Raita . The gravy of this curry pair so well with Coconut and Almond Rice or Ghee Rice

📝Method

Here is how to make Sweetcorn and Coconut Curry in the Instant Pot.

Saute – Set the pot on SAUTE mode, and heat oil (pic 1)

Add onion, garlic, ginger and green chilli puree (pic 2)

Saute on normal until all the moisture dries up, add tomato puree (pic 3)

Mix well, saute until oil is visible on the surface (pic 4)

Add four spice masala and saute another minute or so (pic 5)

Then add corn on the cobs (pic 6)

Add coconut milk (pic 7)

Now add some water, close the lid and cook on HIGH PRESSURE for 4 minutes (pic 8)

After NPR (pic 9)

Squeeze some lemon/lime juice and serve hot (pic 10)

What can be made with leftover coconut milk?

No matter what, there is always some leftover coconut milk when we open a new can. Here are some of our coconut milk favourites.

Coconut Halwa , Red Kidney Bean and Coconut Curry Carrot and Coconut Pulao Rice Coconut Milk Paratha Thai Green Curry Hummus

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Instant Pot Corn On The Cob Curry with Coconut

Ingredients

• 2 large corn on the cob - husk and silk removed - cut into small rounds
• 300 ml thick coconut milk
• 1 cup onion puree
• 2 tbsp. ginger-garlic and green chilli puree
• ¾ cup tomato puree
• 1 tsp. red chilli powder
• 1 tsp. turmeric powder
• 2 tsp. ground cumin and coriander
• ½ tsp. garam masala
• Salt to taste
• 3 tbsp. oil
• 1 tbsp. lemon juice
• 1 tbsp. coriander finely chopped
• Instant Pot
• Big spoon
• Sharp knife
• Chopping board

Instructions

• Select the SAUTE button on the IP panel.
• Heat oil in the pot.
• Then add onion, garlic, ginger and chilli puree.
• Saute until all the moisture dries up, add tomato puree.
• Cook the mixture until oil is visible on the surface.
• Now add all the masala and cook further for 1 minute.
• Tip in corn on the cob, mix well.
• Add coconut milk, salt and 1/2 cup of water.
• Stir well, make sure nothing sticking to the base of the pot.
• Close the pot with the lid.
• Select HIGH PRESSURE for 4 minutes, turn the valve on SEALING.
• After NPR, open the lid, squeeze the lemon juice if you want the thicker gravy, just saute for a couple of minutes.
• Enjoy!
• First, boil the corn on the cob in boiling water for 8-10 minutes.
• Discard the water, leave it aside.
• Heat oil in a pan.
• Add onion, garlic, ginger and green chilli puree and saute until light pink.
• Add tomato puree and saute further till oil is visible on the surface.
• Then add all the spice powders, and mix well.
• Add boiled cobs, salt and coconut milk, mix well.
• Add little water, cover the pan with the lid.
• Cook for 7-8 minutes.
• Squeeze lemon/lime juice.
• Sprinkle freshly chopped coriander and serve hot.

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Instant Pot Corn On The Cob Curry with Coconut

Ingredients

• 2 large corn on the cob - husk and silk removed - cut into small rounds
• 300 ml thick coconut milk
• 1 cup onion puree
• 2 tbsp. ginger-garlic and green chilli puree
• ¾ cup tomato puree
• 1 tsp. red chilli powder
• 1 tsp. turmeric powder
• 2 tsp. ground cumin and coriander
• ½ tsp. garam masala
• Salt to taste
• 3 tbsp. oil
• 1 tbsp. lemon juice
• 1 tbsp. coriander finely chopped
• Instant Pot
• Big spoon
• Sharp knife
• Chopping board

Instructions

• Select the SAUTE button on the IP panel.
• Heat oil in the pot.
• Then add onion, garlic, ginger and chilli puree.
• Saute until all the moisture dries up, add tomato puree.
• Cook the mixture until oil is visible on the surface.
• Now add all the masala and cook further for 1 minute.
• Tip in corn on the cob, mix well.
• Add coconut milk, salt and 1/2 cup of water.
• Stir well, make sure nothing sticking to the base of the pot.
• Close the pot with the lid.
• Select HIGH PRESSURE for 4 minutes, turn the valve on SEALING.
• After NPR, open the lid, squeeze the lemon juice if you want the thicker gravy, just saute for a couple of minutes.
• Enjoy!
• First, boil the corn on the cob in boiling water for 8-10 minutes.
• Discard the water, leave it aside.
• Heat oil in a pan.
• Add onion, garlic, ginger and green chilli puree and saute until light pink.
• Add tomato puree and saute further till oil is visible on the surface.
• Then add all the spice powders, and mix well.
• Add boiled cobs, salt and coconut milk, mix well.
• Add little water, cover the pan with the lid.
• Cook for 7-8 minutes.
• Squeeze lemon/lime juice.
• Sprinkle freshly chopped coriander and serve hot.

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

These authentic Gujarati Churma Ladoo or Churma na Ladwa are made with jaggery (gor). Make these ladu during special occasions such as Ganesh Chaturthi, Holi and Diwali and serve in a Gujarati thali.

With a little time, love and attention, you can easily make authentic Churma na Ladwa. There are two main variations to the recipe, you can either use sugar to sweeten the ladoos or gor/jaggery and it’s a personal preference for which you go for! Churma Ladoo with Sugar is a firm favourite in our family! This link also contains a video recipe for churma ladoo made with bhakri and chapatti and lots of tips and information regarding Churma Ladoo.

Want an easy and very quick Churma Ladoo recipe without frying? Try our M/W method Churma Ladwa now.

Ingredients

Flours – we have used wholewheat, semolina and gram flour. If you can find coarse wheat flour then don’t need to use semolina. In Gujarat coarse wheat flour known as Bhakhri No Lot.

Use wheat flour to make Aate Ka Halwa with Mawa Ghee – desi homemade ghee is the best, vegans can use vegetable ghee or butter however the taste won’t be the same Jaggery – we have used desi organic jaggery thus it is dark in colour. Easily available in the markets known as Gor or Gud. Jaggery powder works too. Oil – any flavourless oil is good for frying. If you want you can use ghee too Spices – cardamom and nutmeg powder not only add flavours, aroma but helps in to digest the ladoos too Sugar candy is known as khadi sakar or mishri – optional White poppy seeds are known as khus khus to coat the ladoo in. It is optional.

What to serve with Churma Ladoo

Storage

Churma ladoo stays fresh at room temperature for more than a week if stored in an airtight container. If kept in a refrigerator, bring it to room temperature before consuming.

Tips

Some people like to bind the dough using lukewarm milk instead of water. Khadi sakar and khus khus are must in Gujarati Churma Ladoo, however, this is optional if not available. In this authentic ladoo recipe no dry fruits are added such as cashew, almonds or pistachios.

How to make Churma Ladoo

Note- (Follow this step by step instructions, full printable recipe card with the exact measurement at the bottom of this post) This recipe is made in two steps. In first step whole wheat flour dumplings fried till golden brown and start emanating its sweet aroma In second step fried dumplings turn into coarse flour Jaggery, nuts, melted ghee and aromatic spices are added and mixture rolled into moreish ladw.

1. In a big bowl or wide plate mix all the flours.

9. Transfer lump-free coarse ladoo mix into the big wide plate (parat)

Other Gujarati Recipes

1. Homemade Instant Shrikhand With Cream

2. Almond Sukhdi

3. Surti Undhiyu

4. Surti Sev Khamni

5. Dakor Na Gota

Churma Ladoo with Jaggery

Equipment

• Wide plate or big bowl
• Kadai/thick base pan
• Perforated spoon /jaro
• Food Processor / High Powered Blender

Ingredients

• 250 g whole wheat flour roti flour
• 250 g wholemeal flour optional*
• 50 g chickpea flour
• 2 tbsp. semolina
• 350 g grated jaggery
• 25 g mishri pieces
• 1 tsp. cardamom powder
• ½ tsp. nutmeg powder
• 2-3 tbsp. khus khus white poppy seeds
• 350-400 g Homemade Ghee

Instructions

• Place all the flours in a big bowl or plate and add about 50-60 g ghee.
• Combine everything, and knead a stiff dough using lukewarm water.
• Divide dough into small balls and make a shape of fist cake ( muthiya )
• Heat 200 g ghee and fry muthiya on a very low heat till light golden brown.
• Remove and let it cool, transfer them in a food processor and grind till you get the coarse powder.
• Add grated jaggery, cardamom and nutmeg powder and remained ghee.
• Mix and rub the mixture properly with your hands, now add mishri or sakar.
• Take small amount of cooked ladwa mixture and make a ball.
• Roll ladwa in khus khus and drop that ladwa in a plate, so the base of that ladoo becomes flat but the upper part still stays round.
• Enjoy !

Notes

• Use regular roti or chapati flour instead of wholemeal flour.

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.