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Corn Ki Sabzi Recipe, How to Make Corn ki Sabzi | Corn curry recipe

March 20, 2014 by Gopi Patel 3 Comments

corn ki sabji recipe

Corn ki sabzi is one of my favourite curry and it’s very easy to make.  There are different ways to make corn ki sabzi. I have used curd to make the gravy of this sabzi. I have added one tablespoon of besan in curd, this is because while we cook the curd will not get separated.

In our corn ki sabzi, I have added kasuri methi for the taste. Kasuri methi is optional where in if you don’t like don’t use it. But I like the taste that it gives to sabzi. Even the turmeric powder is optional. Turmeric powder gives yellow color to corn ki sabzi. If you want the gravy to be white, you can ignore turmeric powder.

In corn ki sabzi with less Ingredients we get the very unique taste.

Optionally we can also add green methi leaves to this corn ki sabzi. It has very peculiar taste. Read more about Corn methi ki sabzi here.

You can serve corn ki sabzi with phulka or chapattis.

Let’s start with the sabzi.

How to make corn ki sabzi:

1. Heat oil in a pan and add cumin seeds. Once the cumin seeds crackles add ginger/garlic/onion paste. Saute the paste till the onion cooks. Add green chillies, turmeric and curd. Also add salt to your taste.

corn-ki-sabzi-curd-gravy

2. Mix the ingredients properly and let it cook for a minute. Add kasuri methi to this gravy.

corn-ki-sabzi-recipe-kasuri-methi

3. Add boiled corn kernals to the gravy. Stir the curry and cook till you get medium consistency.

corn-ki-sabzi-recipe-corn-curry

4. The corn ki sabzi is ready. Garnish it with chopped green coriander leaves and serve hot with chapatis.

corn ki sabzi recipe

Corn ki sabzi recipe: How to make corn ki sabzi | Corn curry recipe
 
Print
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
 
Corn ki Sabji Recipe: A tasty curry made from boiled sweet corn tossed in yogurt based gravy.
Author: Gopi Patel
Recipe type: Main
Cuisine: Indian
Serves: 2
Ingredients
  • Sweet corn kernals: 1/2 cup, boiled
  • Curd: 1/2 cup, wisked
  • Oil: 1 tbsp
  • Besan (Bengal gram flour): 1 tbsp
  • Cumin seeds (jeera): 1/2 tsp
  • Turmeric powder: 1/4 tsp
  • Green chillies: 2 pieces, chopped
  • Green coriander: 2 tbsp, chopped
  • Kasuri methi (dried fenugreek leaves): 1 tsp
  • Ginger: 1/2 inch piece
  • Garlic: 1/2 tbsp
  • Onion: 2 medium pieces
  • Salt: 1 tsp or to taste
Instructions
  1. Make a fine paste of Ginger, garlic and onion in a chopper/mixer.
  2. Take the curd in a bowl and add besan (Bengal gram flour).
  3. Mix well and see that there are no lumps in it.
  4. Heat the oil in the pan or kadhai and add cumin seeds.
  5. Let the cumins get crackle then add ginger, garlic and onion paste and stir for some time till onion gets cooked.
  6. Add salt, turmeric powder, kasuri methi , green chill, curd and besan mixture and corn kernals and stir it.
  7. Let it cook till the gravy comes to medium consistency.
  8. Then turn off the flame and garnish corn ki sabzi with green coriander leaves.
  9. Corn ki sabzi is ready to serve.
3.5.3208

 

Categories: Curry Recipes, Punjabi Cuisine Ingredients: Corn (Makai), Dry fenugreek leaves (Kasuri Methi), Yogurt (Dahi)

Comments

  1. Yogesh Patil says

    April 27, 2016 at 4:25 pm

    Delicious Recipe

    Reply
    • Gopi Patel says

      June 16, 2016 at 10:45 am

      Thank you 🙂

      Reply
  2. bala says

    June 13, 2020 at 12:06 am

    Thanks for this useful informative blog to sharing step by step.

    Reply

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