Mysore kitchens keep their sweet corn saagwala close to the chest — this version follows the house rules: slow masala, honest heat. About 40 minutes from fridge to table.
Prep 15 min Cook 25 min Serves 4 Medium
Ingredients
🫙Ginger Garlic Paste1 tbsp
🌶️Garam Masala1/2 tsp
🧂Saltto taste
🥬Spinach300 g, blanched
🧅Onion1 large, finely chopped
🍅Tomato2, finely chopped
🌶️Cumin Seeds1 tsp
🌶️Turmeric Powder1/2 tsp
🫙Vegetable Oil2 tbsp
🫙Ground Coriander1 tsp
🌶️Red Chili Powder1 tsp
🌽Corn250 g, chopped
Optional extras
🌿Fresh Cilantrohandful, to finish
Instructions
1
Heat the vegetable oil in a heavy pot until it shimmers.
2
Crackle the cumin until a shade darker and nutty.
3
Fry the onion to deep gold, then the ginger garlic paste until the raw smell lifts.
4
Tip in the powdered spices and tomatoes; bhunao until the oil separates at the edges.
5
Blitz the spinach coarsely — saagwala should have texture, not feel like soup.
6
Add the corn, turn through the masala, and pour in a cup of hot water; cover and simmer until tender, 20-25 minutes.
7
Season, reduce to the consistency you like, and finish with cilantro.
Chef's tip
Bhunao patiently — the moment the oil separates is when the real flavour begins.
