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Makai Ki Sabzi - Spicy Masala Corn Curry

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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Side Dish
Cuisine: Indian
Servings: 2 people
Author: Sujata Shukla


  • 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


  • 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!