Makai Nu Shaak - Sweetcorn Curry
User Reviews
5
Makai Nu Shaak - Sweetcorn Curry
Description
This Sweetcorn Curry starts by tempering mustard and cumin seeds in vegetable oil with asafoetida and green chili to release their aromas. Sweetcorn—either canned whole kernels or partially blended for creamier texture—is added along with salt. A mix of warm milk with cornstarch is stirred in to thicken the curry gently as it simmers for a few minutes.
The resulting dish has a smooth, slightly thickened consistency with the sweetness of corn balanced by the warmth of cumin and mustard, subtle pungency from asafoetida, and a gentle heat from the chili. Lemon juice added at the end cuts through the richness, and fresh cilantro provides a fragrant finish.
Makai Nu Shaak pairs well with flatbreads like rotis or khakras or can be served alongside rice. It can be enjoyed warm or at room temperature as a side dish or dip-style accompaniment in a meal.
For best results, temper the spices over very low heat to avoid burning, blending the corn if a creamier curry is preferred. The curry keeps in the refrigerator up to two days in an airtight container. Substituting creamed corn is possible, adjusting milk to achieve desired thickness.
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
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
- Temper mustard seeds first on very low heat until they start to move, then add cumin seeds before pouring in oil to avoid burning.
- Partially blending sweetcorn before cooking gives a creamier texture; creamed corn may be used instead with additional milk if needed.
- Serve this curry warm or at room temperature as a side dish with flatbread or rice.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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