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Makai Nu Shaak - Sweetcorn Curry

This lightly spiced Gujarati sweetcorn curry is creamy, sweet and aromatic and takes just 15 minutes to prepare.

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 2 people
Calories: 293 kcal
Course: Side Dish , Breakfast , Appetizer , Condiments , Snacks
Cuisine: Indian

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

    Cup of Yum
  1. Combine 120 ml milk and 1 teaspoon cornstarch in a small bowl, mix well then set aside.
  2. 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.
  3. Next add 500 g sweetcorn and ½ teaspoon salt and mix well.
  4. Pour in the milk mixture and stir continuously for 2-3 minutes till the mixture thickens slightly then remove from the heat.
  5. 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

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

% 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.