Corn ki Subzi, Makai ki Sabzi
by Tarla Dalal
Added to 67 cookbooks
This recipe has been viewed 103728 times
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 .
- 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.
Nutrient values per serving
|Vitamin A||321.6 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.5 mg|
|Vitamin C||14 mg|
|Folic Acid||22.5 mcg|
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