Angrezi Bhutta (Corn and Tomato Curry)

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Angrezi Bhutta (Corn and Tomato Curry)
  • Yield:3 to 4 people
  • Rated: 5.0

Once summer really kicks in, I have the problem of picking up a bunch of tomatoes and looking solely to Italy for inspiration. There is nothing inherently wrong with this, but it is nice to experiment a bit with the summer bounty. Armed also with some fresh sweet corn, I tried to find a recipe that didn't simply add olive oil and balsamic vinegar.

A lot of cuisines have a way with tomatoes, and I soon became overwhelmed with options. But I settled on this winning recipe from Raghavan Iyer's 660 Curries. It's another perfect example of why I love vegetarian Indian cuisine so much. The complex curry powder helps balance the sweetness of the corn, and the tomatoes break down into a thick sauce. Serve this with some naan, and you'll have a simple meat-free meal.


  • 2 tablespoons canola oil
  • 1 small red onion, finely chopped
  • 2 teaspoons Madras curry powder
  • 1 large tomato, cored removed, finely chopped
  • 3 cups fresh corn, (cut from approximately 3 ears of corn)
  • 1 teaspoon kosher salt
  • 2 tablespoons cilantro, finely chopped


  1. 1.

    Pour the oil into a large skillet set over medium-high heat. Toss in the onion and stir-fry until lightly browned, about 5 minutes.

  2. 2.

    Add the curry powder, and stir well. Cook until very fragrant, about 30 seconds.

  3. 3.

    Add the chopped tomato. Cook until it is soft, about 3 minutes.

  4. 4.

    Pour in a cup of water, and add the corn and salt. Stir well. Bring this mixture to a boil, and then reduce heat to medium-low and cover. Cook for about 10 minutes, stirring every other minute.

  5. 5.

    Turn off the heat and add the cilantro. Stir and then serve.

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