Corn ki Subzi, Makai ki Sabzi


by
Corn ki Subzi, Makai ki Sabzi

5/5 stars  100% LIKED IT    3 REVIEWS ALL GOOD

Added to 58 cookbooks   This recipe has been viewed 89512 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 .

Add your private note

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
Show me for servings

Ingredients
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
chapatis
Method
  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.
Accompaniments

Ajwaini Roti 
Aloowali Roti 
Bajra Aloo Roti ( Iron Rich Recipe) 
Bajra Roti 
Chawal ki Roti 
Coorgi Roti 
Coriander Roti, Jain Kothmir Roti 
Garlic Rotis, Green Garlic Multigrain Roti 
Jowar Bajre Ki Roti 
Kashmiri Rotis 
Khasta Roti 
Khoba Roti, Rajasthani Khoba Roti 
Makhani Roti ( Mughli Khana) 
Missi Roti, Rajasthani Missi Roti 
Moghlai Roti 
Nutritious Cabbage and Methi Roti 
Oats Roti 
Onion Roti 
Palak Aur Chawal ki Roti 
Rumali Roti 

Nutrient values per serving
Energy174 cal
Protein5.3 g
Carbohydrates23.8 g
Fiber2.1 g
Fat6 g
Cholesterol0 mg
Vitamin A321.6 mcg
Vitamin B10.1 mg
Vitamin B20.1 mg
Vitamin B30.5 mg
Vitamin C14 mg
Folic Acid22.5 mcg
Calcium147.4 mg
Iron0.9 mg
Magnesium0 mg
Phosphorus0 mg
Sodium18.7 mg
Potassium242.9 mg
Zinc0.5 mg

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews

Corn ki Subzi, Makai ki Sabzi
5
 on 23 Sep 17 11:44 PM


I m Jain, what can I use here instead of onion
| Hide Replies
Tarla Dalal    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...
Reply
25 Sep 17 08:43 AM
Corn ki Subzi, Makai ki Sabzi
5
 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 ?
| Hide Replies
Tarla Dalal    Hi, Make sure you use fresh curds,and if climate very hot pr if you going to consume it later then refrigerate it.
Reply
19 Jul 17 03:26 PM
Corn ki Subzi, Makai ki Sabzi
5
 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.