You are here: Home > Videos > Course > Main Course > Subzis / Curries > Subzis / Curries Semi-dry Subzis > Corn ki Subzi Video by Tarla Dalal Corn ki Subzi Video by Tarla Dalal Viewed 12391 times Corn is one of the extensively cultivated crops in rajasthan. The yellow sweet corn used in this recipe provides a slightly sweet taste to this vegetable which is favoured by many people. Tweet Recipe Description for Corn ki Subzi, Makai ki Sabzi Preparation Time: 10 minsCooking Time: 15 mins Makes 2 servings Show me for servings Ingredients 3/4 cup boiled sweet corn kernels (makai ke dane)1/2 cup curds (dahi) , whisked1 tsp besan (bengal gram flour)1 tsp oil1/2 tsp cumin seeds (jeera)1/2 tsp nigella seeds (kalonji) salt to taste1/4 tsp turmeric powder (haldi)2 tsp green chilli paste2 tbsp finely chopped coriander (dhania)To Be Ground Together Into A Paste1 cup roughly chopped onions1 tsp grated ginger (adrak)1 tsp grated garlic (lehsun)For Serving chapatis Method 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 and corn kernels, 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 hot garnished with chapatis. See step by step images of Corn ki Subzi, Makai ki Sabzi recipe RECIPE SOURCE : Tarla Dalal's Latest Recipes