This is yet another classic side dish for roti/chapati prepared with sweet corn. You can use even the regular corn kernels (cooked) for this recipe. This subzi goes well with roti, parathas, mildly spiced rice like jeera pulao, ghee rice and also plain rice. Today we will learn how to make corn gravy/makai ki sabji following this easy recipe with step wise pictures.
Sweet Corn Gravy Recipe-Makai Ki Subzi/Curry
Prep Time : 10 mins
Cook Time : 20 mins
Serves: 2-3
Recipe Category: Side Dish-Side Dish for roti
Recipe Cuisine: North Indian
Author:Padhu Sankar
Serves: 2-3
Recipe Category: Side Dish-Side Dish for roti
Recipe Cuisine: North Indian
Author:Padhu Sankar
Ingredients needed
Onion paste -3/4 cup
Ginger-garlic-green chilli paste -1 tsp
Tomato Paste – 3/4 cup
Boiled sweet corn kernels – 1 cup
Salt needed
Spice Powder
Turmeric powder – 1/4 tsp
Chilli powder – 3/4 tsp
Coriander powder – 1 tsp
Garam Masala powder – 1/2 tsp
For the seasoning
Oil – 2 1/2 tbsp
Cumin seeds/jeera – 1 tsp
Bay Leaf – 1
For Garnishing
Coriander Leaves – 2 tbsp finely chopped
Preparation
Grind 1 inch piece ginger, 3 garlic cloves and a green chilli coarsely. Our ginger-garlic-green chilli paste is ready.
Grind raw onions and raw tomatoes to a paste separately and keep it ready. We need 3/4 cup of onion paste and 3/4 cup of tomato paste.
Boil corn kernels and keep it ready. You can use any variety of corn for this recipe.
Method
Heat oil in a pan, add cumin seeds and bay leaf . When cumin seeds sizzle, add onion paste and saute on medium heat stirring continuously until the raw smell of the onion goes. Add a little salt to speed up the process. If needed add another tsp of oil to cook the onions.
Once the onion is well cooked, add the ginger-garlic-green chilli paste and cook for another 2 minutes.
See the picture below – the onion paste has turned light brown. You have to cook the onions paste like that otherwise you will get raw onion smell in the gravy.
Now add the tomato puree, turmeric powder, chilli powder, coriander powder and salt needed.
Cook stirring now and then until the raw flavor of the tomato goes and it oozes out oil.
Add the sweet corn kernels and mix well.
Add a cup of water, garam masala and cook simmered until the gravy reaches a saucy consistency. You can adjust the consistency of the gravy according to your personal preferences by adding more or less water.
Garnish with finely chopped coriander leaves and serve hot.
This sweet corn gravy can be served as a side dish for parathas, roti, rice, jeera pulao, ghee rice and simple vegetable rice.
Do not miss my Collection of 160 Side Dish Recipes For Chapati
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View Comments (13)
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When I was sauting onions and ginger garlic paste it became green. Even after sauting for a long time it didn't turn brown. Why is this? At the end the gravy was dark brown in color and I could feel a raw taste in there.
It might be due to the pan (for eg copper or traces of copper from the pan) used or the water used. I have read it happens with freshly picked garlic. If it is freshly picked garlic, use it after a week. Use more oil and saute the onion and ginger garlic paste - in that way, you will not get the raw smell.
Thanks for the reply. I am sure it is not because of the garlic as few weeks old. So, If it is because of the pan, can I continue using the pan? Is it safe?
If it happens again, do not use the pan.Another suggestion is to try making it in some other pan, if it still turns green, then the pan might not be the reason.
hi. it happened with me too. it may b coz u added like 4 to 5 big green chili to one onion. it may b coz of the ratio thing.
AM going to try this simple Dish today. I will comment you also. Thanks for your site.
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Just tried the dish... it's awesome... simple n easy to make...
Hi can we make the same gravy with any other vegetable as well? What would u recommend . Thank u
Of course, you can. Mixed vegetables, baby corn, capsicum, cauliflower etc will be good.
I love this site padhu anything i want to cook is there n it is simple