Corn Curry Makai Ki Subzi Recipes
CORN CURRY, MAKAI KI SUBZI RECIPE
A creamy paste of onion, coriander, coconut and poppy seeds with spicy green chillies and ginger is the focal point of the corn curry. And of course, there is soothing coconut milk and a bouquet of spices to complement the green masala.Corn Curry makes a wholesome meal together with Rotis and Rice. I suggest you try this curry with Aloowali Roti , Makhani Roti or Missi Roti .
Provided by Tarla Dalal
Categories Sabzis with Gravies Traditional Indian Sabzis Indian Party Kadai Veg Quick Sabzis
Time 25m
Yield 4
Number Of Ingredients 16
Steps:
- MethodHeat the oil in a kadhai, add the prepared green paste, cinnamon, cloves and cardamom and sauté on a medium flame for 2 to 3 minutes.Add the sweet corn, mix well and cook on a medium flame for 1 minute, while stirring continuously.Add the cornflour-coconut milk mixture and salt, mix well and cook on a medium flame for 5 to 6 minutes, while stirring continuously.Serve hot with roti / paratha and steamed rice.
Nutrition Facts :
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- Peel the husk (leaves) and silky threads from the cobs. Grate the corn using the large holes of a grater. Collect the grated corn in a bowl and set aside till required. Slice the chillies and mince the coriander leaves
- Heat the oil in a pan. Add mustard seeds and once they crackle, add the cumin seeds. As the cumin seeds begin to darken, add curry leaves. Add the green chillies and turn them so that they scald on all sides. Keeping the gas flame on low, add the masalas one by one and stir: turmeric, red chilli powder, coriander powder and garam masala powder. Stir till the raw pungent smell of the masalas has disappeared (about 1 minute)
- Add the grated corn and still keeping the gas on low, sauté, stirring frequently as the corn can catch at the bottom of the pan. Wehn the mixture begins to look dry (about 5 minutes) add 2 tablespoons of water and the salt. Stir frequently and cook till the corn is soft and tender and most of the water has evaporated. By now the masalas would have blended in.
- Once the gravy thickens, turn off the heat and transfer the curry to a serving dish. Garnish with minced coriander and add lemon juice. Serve with rice or with chappati. I did have some in a wrap, and it was really yum!
MAKAI KI SUBZI (RAJASTHANI CORN CURRY) RECIPE
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- In a small mixing bowl, combine besan (chickpea flour) and yogurt. Whisk well to make sure that there are no lumps. Set aside.
- Heat oil in a pan, add the cumin seeds and nigella seeds. Once the seeds start to splutter, add the ground onion paste and saute till it doesn't smell raw anymore and the onions turn light golden, about 6~7 minutes.
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- Boil the corn in a pressure cooker with little salt. Cut them into 3 inch pieces and keep on the side
- Add onion and let it cook till golden brown. When onion is done, add tomato and cook till little tender. Also add ginger, garlic paste. After couple of mins., add ground almond.
- When everything added above cooked perfactly, grind cooked ingredients into juicer or processor and make smooth paste.
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