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BM# 63: Journey through the Cuisines 

Week 2: Rajasthani Cuisine 

Day 13: M for Makai Ki Subzi

Today’s dish is a very simple to make Rajasthani Makai aka corn curry. Corn is one of the extensively cultivated crops in Rajasthan. Corn is one of their staple foods and is used in various forms from flour to grits to whole corn.

My first pick for the letter M was Malai Mirch. Gayathri made this for one of the previous BM and I bookmarked to try it. It has very few ingredients and is very quick and easy to make. But my husband is not a big fan of creamy milk based dishes and the calories in the dish scared me to try the dish just for myself.

I found this Makai ki Subzi on Tarla Dalal’s site. Even this dish is quick and easy to make. I always have frozen corn on hand, so this dish comes together in just about 15 minutes. Corn is cooked in a yogurt-besan mixture, almost like a kadhi but this dish is thick unlike liquidy kadhi. Serve it with rice or roti.

Recipe from Tarla Dalal:

Print Recipe
Rajasthani Corn Curry Yum
Recipe to make Rajasthani Makai ki Subzi. With just a few ingredients, this curry comes together in no time and is great to serve with rice or rotis.
Rajasthani Corn Curry
Course side dish
Cuisine rajasthani
Prep Time 5 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 2 cups Corn Kernels, thawed if frozen
  • ¼ tsp Cumin seeds
  • ½ tsp seeds Nigella
  • 2 Chilies Green , finely chopped
  • ½ cup Yogurt , whisked (full fat preferred)
  • 1 tsp Besan chickpea flour /
  • ¼ tsp Turmeric
  • 2 tsps Oil
  • To Taste Salt
  • 2 tbsps Cilantro leaves, chopped
To be ground to paste:
  • 1 Onion Small , chopped
  • ½ Ginger " piece, grated
  • 2 cloves Garlic , finely minced
Course side dish
Cuisine rajasthani
Prep Time 5 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 2 cups Corn Kernels, thawed if frozen
  • ¼ tsp Cumin seeds
  • ½ tsp seeds Nigella
  • 2 Chilies Green , finely chopped
  • ½ cup Yogurt , whisked (full fat preferred)
  • 1 tsp Besan chickpea flour /
  • ¼ tsp Turmeric
  • 2 tsps Oil
  • To Taste Salt
  • 2 tbsps Cilantro leaves, chopped
To be ground to paste:
  • 1 Onion Small , chopped
  • ½ Ginger " piece, grated
  • 2 cloves Garlic , finely minced
Rajasthani Corn Curry
Instructions
  1. In a small mixing bowl, combine besan (chickpea flour) and yogurt. Whisk well to make sure that there are no lumps. Set aside.
  2. Grind onions, ginger and garlic cloves to a smooth paste.
  3. 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.
  4. Now add the curd-besan mixture, turmeric and salt; mix well.
  5. Bring the mixture to a boil, while stirring continuously. Add the corn kernels and mix well. Cook till the corn is heated through, about 3~4 minutes.
  6. Serve hot, garnished with cilantro.
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17 thoughts on “Makai Ki Subzi (Rajasthani Corn Curry)”

  1. Same pinch on the ingredient for M. Even I did makai/makkalu for M. Maki subzi is so simple and looks yummy. I think I can eat it without any accompaniment. Love the first picture and a nice moody shot.

  2. Wonderful Pavani ! The corn curry looks delicious the ingredients in it can’t ever fail. I remember that mirch , it was awesome !

  3. The curry looks creamy and colorful. I always have a stock of frozen corn packets but somehow have never made a curry based on it alone.

  4. loved the new take with Makai in a yoghurt thick sauce.. bookmarked ! we are fans of corn so this would make a good variation…

  5. With the availability of frozen corn, this should be so easy to make here in US. I am definitely going to try this recipe!

  6. this creamy corn dish is one I can heartily dig into – in the summer when fresh corn is abundant would be fantastic also with fresh corn

  7. this creamy corn dish is one I can heartily dig into – in the summer when fresh corn is abundant would be fantastic also with fresh corn

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