Cook's Hideout: Makai Ki Subzi (Rajasthani Corn Curry)

April 15, 2016

Makai Ki Subzi (Rajasthani Corn Curry)

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.
Rajasthani Corn Curry
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:

Rajasthani Corn Curry
  • 2cups Corn Kernels, thawed if frozen
  • ¼tsp Cumin seeds
  • ½tsp Nigella seeds
  • 2 Green Chilies, finely chopped
  • ½cup Yogurt, whisked (full fat preferred)
  • 1tsp Besan/ chickpea flour
  • ¼tsp Turmeric
  • 2tsp Oil
  • To Taste Salt
  • 2tbsp Cilantro leaves, chopped
  • To be ground to paste:
  • 1 Small Onion, chopped
  • ½" Ginger piece, grated
  • 2 Garlic cloves, finely minced
  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.
Rajasthani Corn Curry



  1. Such a simple yet delicious sounding dish pavani..I love how simple and elegant your picture is..

  2. 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.

  3. Guess what... we had cooked this last week. But it was in a different style :)

    M -Men are from Mars

  4. The dish sounds absolutely inviting Pavani. It looks so creamy..

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

  6. 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.

  7. Makai ki subzi looks so delicious with yogurt and besan and all those spices.

  8. Simple yet delicious curry, love the ingredients that went into the curry:)

  9. This is one of my favorite Rajasthani dishes. You made it so well. Loved the colors in your bowl!

  10. Curry looks highly creamy and very catchy, can have it simply with anything without any fuss.

  11. My older one makes a dry sabji for herself but this creamy version is definitely worth making.

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

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

  14. 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

  15. creamy corn curry looks so delicious,the combination of the ingredients are so interesting.


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