Corn ki Subzi, Makai ki Sabzi

Corn ki Subzi, Makai ki Sabzi

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Here is a quick and easy subzi made of sweet corn, which will make you eat more chapatis than you usually do!

In this mildly-sweet and super tasty subzi, 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 subzi to a great extent.

With a balanced taste and pleasing appearance, this Corn ki Subzi will be loved by all. Serve it hot and fresh with chapatis .

Corn ki Subzi, Makai ki Sabzi recipe - How to make Corn ki Subzi, Makai ki Sabzi

Preparation Time:    Cooking Time:    Total Time:     2Makes 2 servings
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  1. Combine the curds and besan in a bowl and mix well. Keep aside.
  2. Heat the oil in a kadhai, add the cumin seeds, nigella seeds and sauté on a medium flame for 30 seconds.
  3. Add the prepared onion-ginger-garlic paste, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
  4. Add the salt, turmeric powder, green-chilli paste, prepared curd-besan mixture and corn kernels, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
  5. Add the coriander, mix well and cook on a medium flame for another minute.
  6. Serve hot garnished with chapatis.
Nutrient values (Abbrv) per serving
Energy176 cal
Protein5.5 g
Carbohydrates22.8 g
Fiber2.5 g
Fat6.7 g
Cholesterol8 mg
Sodium20.1 mg
Corn ki Subzi Video by Tarla Dalal


Corn ki Subzi, Makai ki Sabzi
 on 31 Dec 17 03:41 AM

Tarla Dalal
02 Jan 18 05:23 PM
   Happy to know you have liked the recipe.. Do try more recipes and give us your feedback.. Happy Cooking!!
Corn ki Subzi, Makai ki Sabzi
 on 23 Sep 17 11:44 PM

I m Jain, what can I use here instead of onion
Tarla Dalal
25 Sep 17 08:43 AM
   Hi, Do not make the paste, just add little finely chopped capsicum in the oil after the tempering, saute and then proceed as per the recipe...
Corn ki Subzi, Makai ki Sabzi
 on 19 Jul 17 08:52 AM

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 ?
Tarla Dalal
19 Jul 17 03:26 PM
   Hi, Make sure you use fresh curds,and if climate very hot pr if you going to consume it later then refrigerate it.
Corn ki Subzi, Makai ki Sabzi
 on 13 Jan 17 04:46 PM

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.