Makai Nu Shaak - Sweetcorn Curry
User Reviews
5.0
27 reviews
Excellent
Makai Nu Shaak - Sweetcorn Curry
Report
This lightly spiced Gujarati sweetcorn curry is creamy, sweet and aromatic and takes just 15 minutes to prepare.
Share:
Ingredients
- 1 tablespoon vegetable oil
- ½ teaspoon mustard seeds
- ⅛ teaspoon asafoetida powder
- ½ teaspoon cumin seeds
- 1 medium green chilli finely chopped
- ½ teaspoon salt
- 500 g sweetcorn 3 cups, canned, optional - partially blend or use same quantity creamed corn for extra creaminess.
- 1 teaspoon cornstarch (cornflour)
- 120 ml milk ½ cup, warm
- 1 teaspoon lemon juice
- 1 teaspoon cilantro (coriander leaves) chopped
Add to Shopping List
Instructions
- Combine 120 ml milk and 1 teaspoon cornstarch in a small bowl, mix well then set aside.
- In a saucepan on lowest heat warm ½ teaspoon mustard seeds till they start to move slightly then add ½ teaspoon cumin seeds. Wait 30 seconds then pour in 1 tablespoon vegetable oil. Once the seeds start to sizzle stir in 1 medium green chilli chopped and ⅛ teaspoon asafoetida powder.
- Next add 500 g sweetcorn and ½ teaspoon salt and mix well.
- Pour in the milk mixture and stir continuously for 2-3 minutes till the mixture thickens slightly then remove from the heat.
- Transfer to a serving bowl and garnish with 1 teaspoon lemon juice over the top and 1 teaspoon cilantro chopped. Serve warm with any kind of flatbread or plain rice.
Notes
- This recipe uses cornstarch (cornflour) to thicken the curry.
- Partially blend the sweetcorn before using for extra creaminess, or use creamed corn - if using creamed corn, you may need to add a little extra milk if the mixture becomes too thick.
- Warm the spices in a dry pan on very low heat to release their flavour and so they don't burn.
- First heat mustard seeds as they take longer to release flavour. Once they start moving about in the pan, add the cumin seeds.
- Keep the heat low and wait 30 seconds before pouring in the oil or it will burn.
- Garnish - with lemon juice and chopped coriander.
- Serve - warm or room temperature, as a side with rice or as a dip with khakras or rotis.
- Prepare ahead and storing - prepare ahead and keep in the fridge in an airtight container for up to 2 days.
Nutrition Information
Show Details
Calories
293kcal
(15%)
Carbohydrates
54g
(18%)
Protein
10g
(20%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Cholesterol
6mg
(2%)
Sodium
105mg
(4%)
Potassium
584mg
(17%)
Fiber
6g
(24%)
Sugar
14g
(28%)
Vitamin A
705IU
(14%)
Vitamin C
16.4mg
(18%)
Calcium
76mg
(8%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Calories | 293kcal | 15% |
| Carbohydrates | 54g | 18% |
| Protein | 10g | 20% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 6mg | 2% |
| Sodium | 105mg | 4% |
| Potassium | 584mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 14g | 28% |
| Vitamin A | 705IU | 14% |
| Vitamin C | 16.4mg | 18% |
| Calcium | 76mg | 8% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
Other Recipes
You'll Also Love
