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 .

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

Preparation Time:    Cooking Time:    Total Time:     Makes 2 servings
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3/4 cup boiled sweet corn kernels (makai ke dane)
1/2 cup curds (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)
2 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
  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.

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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.