Corn ki Sabzi Video by Tarla Dalal

Corn ki Sabzi Video by Tarla Dalal

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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.


Recipe Description for Corn ki Sabzi, Makai ki Sabzi

Preparation Time: 
Cooking Time: 
Makes 2 servings
Show me for servings


For Corn ki Sabzi
3/4 cup boiled sweet corn kernels (makai ke dane)
1/2 cup curd (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)
1 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 With Corn ki Sabzi


For corn ki sabzi

  1. To make {span class="bold1"}corn ki sabzi{/span}, 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, corn kernels and ¼ cup of water, 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 {span class="bold1"}makai ki sabzi{/span} hot garnished with chapatis.

See step by step images of Corn ki Sabzi, Makai ki Sabzi Recipe

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