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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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