How to make Makai Matar Sabzi -
Corn kernels cooked with a medley of vegetables with a surprise element – a little cooked rice which makes it completely wholesome.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Corn kernels (मकई के दाने), Mixed vegetables (मिक्स्ड वेजिटेबल्ज़)
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Makai Matar Sabzi checkout Corn Capsicum Masala, Makai Palak, Corn Capsicum Masala, Quick Corn Curry . You can also find more Main Course Vegetarian recipes like Muttakos Kootu Lauki Lajawaab Kabuli Chana Kofta Curry Pittla
Makai Matar Sabzi Recipe Card
Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Makai Matar Sabzi Recipe
Corn kernels boiled and crushed 1½ cups
Mixed vegetables (peas, carrots, potatoes, French beans) 1 cup
Oil 2 tablespoons
Mustard seeds 1 teaspoon
Curry leaves a few
Turmeric powder ½ teaspoon
Asafoetida ½ teaspoon
Green chillies finely chopped 3-4
Tomato finely chopped 1 large
Ginger finely chopped 1 tablespoon
Boiled rice ½ cup
Salt to taste
Fresh coconut grated ½ cup
Fresh coriander leaves chopped 2 tablespoons
Method
Step 1
Heat oil in a non-stick pan. Add mustard seeds and let them splutter. Add curry leaves, turmeric powder, asafoetida and green chillies and sauté for a minute.
Step 2
Add corn and mix well. Add vegetables and mix well. Add tomato and ginger, mix well and cook till tomato turns pulpy.
Step 3
Add rice and mix well. Add salt and mix well.
Step 4
Reserve some coconut and coriander for garnishing and add remaining to the pan. Mix well and let it get heated through for 2 minutes.
Step 5
Serve hot garnished with reserved coconut and coriander.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
