Corn ki Sabzi, Makai ki Sabzi
by Tarla Dalal
corn ki sabzi recipe | makai ki sabzi | creamy masala corn sabzi | Indian sweet corn sabzi | with 38 amazing images.
corn ki sabzi recipe | makai ki sabzi | creamy masala corn sabzi | Indian sweet corn sabzi is a no fuss sabzi which can be served as an everyday fare. Learn how to make makai ki sabzi.
Here is a quick and easy makai ki sabzi made of sweet corn, which will make you eat more chapatis than you usually do! In this mildly-sweet and super tasty sabzi, sweet corn is cooked in a base of curds, thickened with besan and flavoured with a paste of onions, ginger and garlic.
An aromatic tempering of nigella and cumin seeds boosts the flavour of the sabzi to a great extent. Of course, do not miss out on the final touch of fresh coriander. With a balanced taste and pleasing appearance, this creamy masala corn sabzi will be loved by all. Serve it hot and fresh with chapatis.
Tips for corn ki sabzi. 1. Prefer to add a pinch of salt while boiling the sweet corn kernels for enhanced taste. 2. After adding the curd besan mixture, remember to stir the sabzi continuously so the curd doesn't curdle.
Enjoy corn ki sabzi recipe | makai ki sabzi | creamy masala corn sabzi | Indian sweet corn sabzi | with step by step photos.
Corn ki Sabzi, Makai ki Sabzi recipe - How to make Corn ki Sabzi, Makai ki Sabzi
Preparation Time: Cooking Time: Total Time:
Makes 2 servings
For Corn ki Sabzi
3/4 cup boiled sweet corn kernels (makai ke dane)
1/2 cup curd (dahi) , whisked
1 tsp besan (bengal gram flour)
1 tsp oil
1/2 tsp cumin seeds (jeera)
1/2 tsp nigella seeds (kalonji)
salt to taste
1/4 tsp turmeric powder (haldi)
1 tsp green chilli paste
2 tbsp finely chopped coriander (dhania)
To Be Ground Together Into A Paste
1 cup roughly chopped onions
1 tsp grated ginger (adrak)
1 tsp grated garlic (lehsun)
For Serving With Corn ki Sabzi
chapatis
For corn ki sabzi
- For corn ki sabzi
- To make {span class="bold1"}corn ki sabzi{/span}, combine the curds and besan in a bowl and mix well. Keep aside.
- Heat the oil in a kadhai, add the cumin seeds, nigella seeds and sauté on a medium flame for 30 seconds.
- Add the prepared onion-ginger-garlic paste, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Add the salt, turmeric powder, green-chilli paste, prepared curd-besan mixture, corn kernels and ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
- Add the coriander, mix well and cook on a medium flame for another minute.
- Serve {span class="bold1"}makai ki sabzi{/span} hot garnished with chapatis.
Corn ki Sabzi Video by Tarla Dalal
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what is corn ki sabzi made of?
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what is corn ki sabzi made of? makai ki sabzi is made from 3/4 cup boiled sweet corn kernels (makai ke dane), 1/2 cup curd (dahi) , whisked, 1 tsp besan (bengal gram flour), 1 tsp oil, 1/2 tsp cumin seeds (jeera), 1/2 tsp nigella seeds (kalonji), salt to taste, 1/4 tsp turmeric powder (haldi), 1 tsp green chilli paste and 2 tbsp finely chopped coriander (dhania) with an onion ginger garlic paste. See below image of list of ingredients for corn ki sabzi.
how to make boiled sweet corn kernels
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Take 3/4th cup of sweet corn kernels.
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Bring enough water to boil in a pan.
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Add the sweet corn kernels.
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Add a pinch of salt.
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Boil for 5 minutes.
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Strain.
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Your boiled sweet corn kernels are ready.
making onion garlic paste
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In a mixer put 1 cup roughly chopped onions.
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Add 1 tsp grated ginger (adrak).
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Add 1 tsp grated garlic (lehsun).
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Grind to a paste.
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Keep aside onion garlic paste.
besan curd mixture
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In a bowl put 1/2 cup curd (dahi) , whisked.
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Add 1 tsp besan (bengal gram flour).
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Mix well.
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Keep aside.
making corn ki sabzi
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Heat 1 tsp oil in a kadhai.
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Add 1/2 tsp cumin seeds (jeera).
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Add 1/2 tsp nigella seeds (kalonji).
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Sauté on a medium flame for 30 seconds.
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Add the prepared onion ginger garlic paste.
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Mix well.
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Cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
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Add salt to taste. We added 1/2 tsp salt.
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Add 1/4 tsp turmeric powder (haldi).
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Add 1 tsp green chilli paste.
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Add prepared curd-besan mixture.
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Add 3/4 cup boiled sweet corn kernels (makai ke dane).
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Add 1/4 cup water.
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Mix well.
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Cook on a medium flame for 2 to 3 minutes, while stirring continuously.
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Add 2 tbsp finely chopped coriander (dhania).
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Mix well.
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Cook on a medium flame for another minute.
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Serve hot.
tips for corn ki sabzi
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Prefer to add a pinch of salt while boiling the sweet corn kernels for enhanced taste.
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After adding the curd besan mixture, remember to stir the sabzi continuously so the curd doesn't curdle.
| Energy | 176 cal |
| Protein | 5.5 g |
| Carbohydrates | 22.8 g |
| Fiber | 2.5 g |
| Fat | 6.7 g |
| Cholesterol | 8 mg |
| Vitamin A | 349.4 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.4 mg |
| Vitamin C | 14.3 mg |
| Folic Acid | 30.8 mcg |
| Calcium | 145.2 mg |
| Iron | 1 mg |
| Magnesium | 40.2 mg |
| Phosphorus | 120.1 mg |
| Sodium | 20.1 mg |
| Potassium | 315.7 mg |
| Zinc | 0.6 mg |
Awesome recipe... Loved it... Easy and time saving too
Excellent!!
I m Jain, what can I use here instead of onion
Great recipe, easy to make. I have a question though, if the yogurt/curd gets too sour after making the sabzi, then is there any way to reduce the sourness ?
This corn ki subzi is a good combo of corn along with curds and other masalas making it a perfect recipe to eat with hot parathas.