Makai ki subzi – Sweet corn kernels in gravy

The cuisine of the desert is as exotic and rich as their cities. During my trip to this royal region I fell in love with their rich culture, the talented people so full of life and colour and their food! This recipe ‘Makai ki Subzi’ is a regular make dish in this region, as corn is extensively cultivated in Rajasthan. The golden yellow sweet corn adds a slightly sweet taste to this subzi. I love corn be it – corn on the cob, grilled and seasoned or sweet corn soup or corn halwa, I can relish them all!


  • 2 cups sweet corn kernels, boiled
  • ¼ tsp cumin seeds/jeera
  • ½ tsp nigella seeds/kalonji(optional)
  • 1 tsp chilli finely chopped
  • ½ cup curds
  • 1 tsp Bengal gram flour/besan
  • ¼ tsp turmeric powder/haldi
  • 1 tsp oil
  • Salt to taste
  • 1 tsp coriander leaves finely chopped.

To be ground into a paste:

  • 1 cup onions finely chopped
  • 1 tsp ginger grated
  • 1 tsp garlic grated


  • Combine the curds and gram flour and whisk well and keep it aside.
  • Heat oil in a thick bottom pan and add the cumin seeds and nigella seeds.
  • When the cumin seeds crackle, add the ground paste and chilli and sauté for 2-5 minutes over a slow flame till the mixture turns translucent
  • Add the curds and gram flour mixture and mix well.
  • Bring it to a boil while stirring continuously and add the turmeric powder and salt.
  • Add the corn and mix well and cook for a few minutes.
  • Garnish with coriander and serve hot

Preparation time: 25 minutes

Serves: 4

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