Dhaba Style Makai nu Shaak | ઢાબા જેવું મકાઈ નું શાક | Gujarati Corn Curry Recipe

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while adding creaminess.

fresh coriander

🥗Healthier: parsley

💰Cheaper: dried coriander

Parsley is a common herb and dried coriander is more economical.

Heat some oil in a kadhai.

Once the oil is hot, add 1 teaspoon cumin seeds, 2-3 bay leaves, 5-6 black peppercorns, and 4-5 cloves; sauté for 2 minutes.

Add 1 long chopped onion and sauté until translucent.

Add 8-10 garlic cloves, 1-1.5 inches of ginger, and 2-3 green chilies; sauté for 2-3 minutes.

Add 1 chopped tomato and mix well.

Add 8-10 cashews, 2 Kashmiri dried red chilies, and some salt; mix and sauté for 2-3 minutes.

Cover the kadhai and cook for 2-3 minutes to let the spices cook through.

Let the mixture cool, then grind it into a paste in a mixer.

In the same kadhai, add 4 tablespoons of ghee and heat it up.

Add a finely chopped onion and sauté.

Add 10-12 crushed garlic cloves, 1-1.5 inches of finely chopped ginger, and 2-3 green chilies; sauté.

Add 1/2 teaspoon turmeric, 1/2 teaspoon coriander powder, and 1/2 teaspoon red chili powder; mix well.

Add the prepared paste and mix it in.

Add 250 grams of boiled sweet corn and mix well.

Adjust salt to taste and add some water to create a gravy.

Cover the kadhai and cook for 2-3 minutes.

Prepare hot coals and place them in a bowl.

Once the coals are hot, place the bowl in the kadhai and pour some ghee over the coals, then cover the kadhai.

Let it sit for 5-10 minutes to infuse flavor.

Remove the bowl of coals and add 1 teaspoon kasuri methi, crushed between your hands.

Add 3/4 teaspoon garam masala, a long chopped tomato, and chopped bell pepper; mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens