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Home » Indian Sabji Curry » Makai Ki Sabzi – Spicy Masala Corn Curry

Makai Ki Sabzi - Spicy Masala Corn Curry

Published: Oct 30, 2018 Modified: Aug 28, 2020 By Sujata Shukla This blog generates income via ads. This post may contain affiliate links. PepperOnPizza may earn a commission for purchases made after clicking these links. View our disclosure policy for details

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Makai ki Subi from Madhya Pradesh cuisine - in a bowl garnished with coriander and with a corn cob visible on one side and a white napkin with green stripes on the other

Jump to Recipe Print Recipe
Exploring Madhya Pradesh cuisine this month with my fellow food bloggers on the Shh Cooking Secretly Challenge Group, I am once more amazed at the sheer variety in Indian cuisine. Not only does each region in India have its own distinct set of food influenced by the environment, climate and availability of produce, each Indian State again has several different types of food preparations. This Makai Ki Sabzi is just one item out of the many that comprise the rich repertoire of food that Madhya Pradesh has to offer.

A bowl of corn curry with chapatis and with a book on Good Food alongside

 

Indore and its street food are well known among foodies. Madhya Pradesh's cuisine is not however limited to Indore. We have other parts of the State with their delicious offerings: Bhopal with its Achar Gosht, Keema Pulav, Bafla, and not the least - Bhopali Paan! Creamy Shikanji, Litti Chokha from Satna with its UP and Bihari influences; Etawa (Bina) with Kheer Puri, Bhutte ka Khees, Dal Puri;  Jabalpur with its Carrot and Peas Pilaf, Malpua, Khoa Jalebi; Khanwa with Palak Puri, Kusli, Lavang Lata. Indore of course has a plethora of dishes to tempt the discerning foodie: Poha-Jalebi, Moong Bhajiya, Kachori, Samosa, Dabeli, Sabudana Khichidi, Daal Bafla, Khopra Patties and a long list of namkeens.

With fresh corn available in plenty at this season, I was glad when my partner for this month's challenge on the Shh Cooking Secretly Challenge Group, the vivacious Veena Krishna Kumar, gave me as the two secret ingredients, corn and salt.

Fresh corn on a pice of sacking
Fresh corn

Butte ka Khees is a popular item from Madhya Pradesh but I didn't want to make a sweet dish or one with milk in it. A little bit of research suggested Makai Ki Sabzi instead.

Logo for shhh cooking secretly challenge group

Once I posted the image of the Makai Ki Sabzi on our group, the other members guessed the secret ingredients without too much difficulty. Vidya Narayan is on fire nowadays and guesses most of the ingredients of images we post quite easily. Renu Agrawal Dongre guessed 'salt' correctly. It is a lot of fun, being in this group!

My partner for this month is Veena Krishna Kumar. Veena and I had met at a class for Sourdough bread baking, but I have been familiar with her blog, VeenasVegnation  even before we met. The blog has 500+ posts, with a wide variety - from South Indian recipes to those from other parts of India as well from other countries - Sri Lanka, Singapore etc. Do check out her blog. for interesting recipes like the one for Walnut Dosai Milagai Podi! For Veena, I suggested as the secret ingredients, flour and chilli and she has turned out this step by step recipe for Dal Bafla, a speciality from Madhya Pradesh. 

This month I also had the privilege of selecting the secret ingredients for our popular member, Mayuri Patel. Mayuri blogs at Mayuri's Jikoni. Have you browsed her site? It truly is a place where meals and memories are made. It has hundreds of recipes ranging from nourishing soups and salads to delectable food from Gujarati cuisine, as well as recipes from many regions of India and from other parts of the World. Check out the amazing array of Indian Breads she has posted for the A-Z challenge she participated in, you won't be disappointed! For Mayuri, the ingredients I suggested were oil and chilli. I do like to give fairly common ingredients to give my partners a wider choice of what to make. See what good use Mayuri has made of these two ingredients to make Indori Sev Tamatar Sabji, using the oil effectively to make sev.

About the recipe for Corn Sabji:

This is a very simple curry, with its flavours created by the fresh corn. I grated the corn from its cob and then sautéed the creamy sweet grated corn with basic spices. No onions or tomatoes or any other vegetable is required, the curry has all the great taste one would want.

Fresh corn on the cob being grated with a box grater
Step 1: Grate the corn
Corn grated from the cob
Step 2: Collect the grated corn in a bowl
Adding ingredients and spices to the curry
Step 3:  Add chilli and spice powders to the curry
Add grated corn and saute
Step 4: Add grated corn and sauté
Cook the grated corn in spices till tender
Step 5: Add water and cook the grated corn  till tender

If you liked this recipe, you may be interested in other recipes from the blog:Vegetable Au Gratin - Vegetables baked in a creamy white sauce

Vegetable au gratin - baked vegetables in a creamy white sauce

Curried Chilli Zucchini Soup

Easy and flavourful curried chilli zucchini soup with herbs and a touch of fresh chilli with turmeric and walnuts to add extra health and nutrition.
Easy and flavourful curried chilli zucchini soup with herbs and a touch of fresh chilli with turmeric and walnuts

 

Rajma Masala Curry

Nutritious tasty Rajma Masala Curry -spiced red kidney beans in tomato onion gravy in a yellow bowl with a black and white checked border

 

 

 

Makai ki sabzi, a spicy corn curry. Served in a bowl garnished with coriander leaves and with a corn cob on the side

Makai Ki Sabzi - Spicy Masala Corn Curry

Course: Side Dish
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 people
Author: Sujata Shukla
Easy to prepare, Spicy corn curry or Makai ki Sabzi. With just a few spices and condiments, this curry brings out the sweet flavours of fresh grated corn.
Print Recipe

Ingredients

  • 2 cobs corn - 1.5 cups when grated
  • 1 tablespoon vegetable oil
  • ¼ teaspoon Mustard seeds
  • ¼ teaspoon Cumin seeds
  • a few curry leaves
  • 1 green chilli - sliced
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon red chilli powder
  • ½ teaspoon Coriander Powder
  • ¼ teaspoon garam masala
  • ½ teaspoon salt - or to taste
  • ½ cup coriander leaves - minced
  • 1 tablespoon lemon juice

Instructions

  • Peel the husk (leaves) and silky threads from the cobs. Grate the corn using the large holes of a grater. Collect the grated corn in a bowl and set aside till required. Slice the chillies and mince the coriander leaves
  • Heat the oil in a pan. Add mustard seeds and once they crackle, add the cumin seeds. As the cumin seeds begin to darken, add curry leaves. Add the green chillies and turn them so that they scald on all sides. Keeping the gas flame on low, add the masalas one by one and stir: turmeric, red chilli powder, coriander powder and garam masala powder. Stir till the raw pungent smell of the masalas has disappeared (about 1 minute)
  • Add the grated corn and still keeping the gas on low, sauté, stirring frequently as the corn can catch at the bottom of the pan. Wehn the mixture begins to look dry (about 5 minutes) add 2 tablespoons of water and the salt. Stir frequently and cook till the corn is soft and tender and most of the water has evaporated. By now the masalas would have blended in.
  • Once the gravy thickens, turn off the heat and transfer the curry to a serving dish. Garnish with minced coriander and add lemon juice. Serve with rice or with chappati. I did have some in a wrap, and it was really yum!

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Previous Post: « Roasted Beetroot Hummus With Parsley and Cumin
Next Post: Vegetable Rava Upma - Easy Tasty Savoury Sooji Upma »

Reader Interactions

Comments

  1. Veena Krishnakumar says

    November 27, 2018 at 7:51 pm

    wow sujatha. You remembered our sough dough class. Almost a year now. This masaledaar version of corn subzi looks too inviting. Bookmarked!!!

    Reply
    • Sujata Shukla says

      November 27, 2018 at 8:24 pm

      Thank you Veena. Of course I remember, and what a fun day it was.

      Reply
  2. jayashreetrao says

    November 23, 2018 at 4:07 pm

    I like corn and this is so tempting. Tastes good with hot phulkas

    Reply
    • HMB Support says

      November 23, 2018 at 9:45 pm

      Thank you Jayashree! Yes it does taste good with hot phulkas as well as with dal and rice!

      Reply
  3. poonampagar says

    November 22, 2018 at 10:31 pm

    Masaledar makai ki sabzi sounds perfect treat for spice lovers like me. Would love to give it a try soon. Thanks for the share di .

    Reply
    • Sujata Shukla says

      November 23, 2018 at 3:11 pm

      Thank you Poonam. Nice to use the same ingredients in different ways!

      Reply
  4. themadscientistskitchen says

    November 21, 2018 at 8:54 pm

    Wow! I now know what I will be picking up in the market this Sunday! Thanks this is one delicious recipe that I can use and of course tweak! Great share Sujataji.

    Reply
    • HMB Support says

      November 22, 2018 at 12:59 pm

      Thank you so much! It’s nice to have a variety of recipes to cook from, isn’t it!

      Reply
  5. Kalyani says

    November 15, 2018 at 1:40 pm

    So similar, yet so different from bhutte ke kees. New curry for me and we are corn lovers, so sure to try this sometime soon 🙂

    Reply
    • Sujata Shukla says

      November 15, 2018 at 9:11 pm

      Thank you, Kalyani! Its the first time Ive made a curry from corn, and I enjoyed it!

      Reply
  6. Sujata Roy says

    November 14, 2018 at 7:13 pm

    I love corn in anything. And this curry looks spicy and mouthwatering. Enjoyed your write up. Its something similar to bhutte ki kees. Loved the detailed recipe. Now I want some corn to try it. Awesome share.

    Reply
    • Sujata Shukla says

      November 15, 2018 at 9:12 pm

      Thank you Sujata Roy. I was a little hesitant about grating the corn, I thought it would be difficult, but actually it was a breeze!

      Reply
  7. Priya says

    November 11, 2018 at 9:22 pm

    such an interesting recipe...loved it

    Reply
    • Sujata Shukla says

      November 12, 2018 at 6:37 pm

      Thank you so much!

      Reply
  8. Priya Satheesh says

    November 11, 2018 at 2:49 pm

    Even I tried this recipe and love your spicy version.. Sounds delicious !

    Reply
    • Sujata Shukla says

      November 12, 2018 at 6:37 pm

      Thank you, Priya!

      Reply
  9. Aruna says

    November 10, 2018 at 5:22 pm

    I am always baffled about what to do with corn beyond eating is on the cob after it has been roasted on coals. This spicy sabzi answers that question and appeals to me because of the "spicy" bit.

    One for the to-do list.

    Reply
    • Sujata Shukla says

      November 11, 2018 at 1:24 pm

      Isn't it nice to find new ways of using our favourite veggies and fruits!

      Reply
  10. Anu says

    November 09, 2018 at 11:12 am

    I think the only difficult part in making this dish is grating the corn. Otherwise it is such a simple dish. Your pic is super tempting.

    Reply
    • Sujata Shukla says

      November 11, 2018 at 1:30 pm

      Yes Anu, the grating is the only 'job' in making this corn sabzi. However its actually very easy, takes just a few minutes as the corn easily gets grated.

      Reply
  11. Mildly Indian says

    November 08, 2018 at 4:37 am

    I love the way there is a contrast between the popular Butte ke kees and the makai ki sabji. One screams comfort and the other flavour... I will soon try this masalaedaar vesion.

    Reply
    • Sujata Shukla says

      November 11, 2018 at 1:31 pm

      Thank you! I should try the butte ke kees one too!

      Reply
  12. Priya Suresh says

    November 06, 2018 at 9:06 pm

    Though grating corn is a tedious work, am sure this makai ki sabzi is definitely worth to try. I can have some rotis with this curry without any fuss.

    Reply
    • Sujata Shukla says

      November 11, 2018 at 1:32 pm

      Thank you, Priya. As I was telling other readers, the grating is actually quite easy, I was able to grate each part with just a swipe against the grater!

      Reply
  13. Prathima says

    November 06, 2018 at 3:11 pm

    Voww anythg with corn will be heavenly... Urs look delicious n can be gone with few hot rotis😋.. Very nice one

    Reply
    • Sujata Shukla says

      November 11, 2018 at 1:34 pm

      Thank you so much, Prathima. It did taste great with hot rotis!

      Reply
  14. Rafeeda - The Big Sweet Tooth says

    November 06, 2018 at 12:23 pm

    The makai sabzi looks delightful! An easy dish for those lazy dinners...

    Reply
    • Sujata Shukla says

      November 11, 2018 at 1:34 pm

      Thanks a lot, Rafeeda! Its a nice dish to add to ones list of curries, easy and tasty!

      Reply
  15. Vidya Narayan says

    November 05, 2018 at 12:48 pm

    Firstly, the sabzi looks amazing and thank you for that lovely tag of "being on fire these days" ha ha .. quite enjoyed reading that about me. I have to try this soon now post Diwali and btw, the book in the background is excellent.

    Reply
    • Sujata Shukla says

      November 11, 2018 at 1:25 pm

      Thank you Vidya! And yes, you do keep us on our toes to try and guess some ingredients before you do!

      Reply
  16. Renu says

    November 03, 2018 at 12:21 am

    This recipe looks so easy to make and yet looks delicious. I have never grated the corn in this way, would try it.

    Reply
    • Sujata Shukla says

      November 03, 2018 at 10:13 am

      Thank you Renu! This was a new method for me too, and the curry had a lovely texture

      Reply
  17. Ashima says

    November 02, 2018 at 4:56 pm

    I like using corn a lot. This is a new recipe for me.. I always make makai ki sabzi with whole corn kernels but I'm sure grated corn adds a nice a texture.. will try it next time!
    Thanks for sharing!

    Reply
    • Sujata Shukla says

      November 03, 2018 at 10:14 am

      Thank you Ashima! Yes grating the corn makes a difference in texture and in cooking speed too!

      Reply
  18. The Girl Next Door says

    November 01, 2018 at 10:23 am

    Yummmm! The Makai Ki Sabzi looks so good!   Bookmarked the recipe to try out later.

    Reply
    • Sujata Shukla says

      November 03, 2018 at 10:14 am

      Thank you Priya! I hope you will enjoy it as much as I did!

      Reply
  19. Shobha Keshwani says

    November 01, 2018 at 7:19 am

    Looks so delicious.. my hubby loves corn. I will make it for him.

    Reply
    • Sujata Shukla says

      November 01, 2018 at 9:01 am

      Thank you Shobha! Earlier I had only made soups with corn - first time I made a subzi!

      Reply
  20. Mayuri Patel says

    October 31, 2018 at 8:11 pm

    I've never thought of making a corn curry with grated corn. This curry looks so tempting and its a no fuss curry. No tomatoes used and flavorful. Just the kind of curry I'd like to make for my brother as he hates to chew corn, so will avoid a normal corn curry.

    Reply
    • Sujata Shukla says

      October 31, 2018 at 8:13 pm

      Thank you Mayuri! It tastes so good when fresh corn is used!

      Reply

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Hello There!

Hello from Sujata Shukla, the Author, Owner, Head Cook and Bottle washer at PepperOnPizza.com. The recipes I share with you are from fresh produce, vegetarian except for the occasional egg, usually made from scratch. Traditional Indian, specially Tamil recipes are my forte, along with a slew of Salads and Soups for a healthy lifestyle. Check out my Author Page!

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