The Gujarati corn on the cob curry is a hit with many families. Normally made with yoghurt, this is a Kenyan Style Indian curry and our family recipe. The end result is a creamy flavour packed curry.
Corn on the cob Curry
A delicious gujrati recipe that takes corn on the cob to the next level.
Servings: 6
Ingredients
- Around 1550 g of corn on the cob about 6 large ones
- 3 tbsp oil
- 1.5 tsp jiru (whole cumin)
- 1 tsp rai (whole black mustard seeds)
- 1 tsp methi (whole dry fenugreek)
- 1/2 tsp hing aka asafoetida
- 4 limri sticks (curry leaves – about 20)
- 2 1/2 tsp ginger garlic paste
- 2 tsp crushed green chilli
- 400 grams tomato pasata or finely chopped tomatoes
- 1 tsp haldi powder (turmeric powder)
- 1 tsp red chilli powder
- 3 tsp dhana jiru (dry coriander and cumin powder)
- 1 tsp garam masala
- 1/2 tsp sugar
- Salt to taste
- 450 yoghurt
- chopped coriander for garnishing
Instructions
- Cut your corn on the cob into equal pieces of about 4cm
- Boil or pressure cook it with some salt and turmeric. Once it has boiled keep some of the water (500 ml)
- Heat a pan with rapeseed oil. Add in the Jiru, rai, methi, hing, limri, ginger garlic paste and the green chilli paste. It will pop so be careful.
- Mix, cook for 30 seconds then add in your tomatoes. I like using the mutti finely chopped tomato tins.
- Stir then add in your dry spices including the sugar. Stir again and let this cook in low to medium heat until you get a deep coloured thickened paste.
- Now add in your yoghurt and lightly whisk the mixture so it combines
- Let this cook (stirring occasionally for 5 minutes) before adding in your boiled corn and water.
- Stir cover and cook for 30 minutes. Garnish with chopped coriander and enjoy.
We refer to this as Makai Nu Shaak in Gujrati.
You can add slightly crushed roasted peanuts onto this curry to give it extra texture. Roast and slightly roast your peanuts and take the skin off then bash them before sprinkling them on top.
FAQs:
- Can I swap the corn on cob for sweetcorn kernels? Yes you can use tinned sweetcorn for this recipe. Just skip step 2
- What tomatoes do you use? I have discovered Mutti finely chopped. Using good tomatoes gives a great depth to curries. I buy them when on offer because they are not the cheapest.
- Why do you need to keep the water the corn is boiled in? Similar to when you boil pasta, the water you boil the corn is adds a delicious taste to the curry
- What can you eat this curry with? My favourite way to enjoy this curry is with cumin rice or rotli. It equally tastes nice on its own
- To make it vegan, use coconut yoghurt instead of normal one. Coconut works great with this curry.
Love authentic Gujarati curries. Try this Matar Bhaat and Kadhi.
