Jain Corn Sabzi in 10 minutes | Corn Sabji | Makai nu Shaak | Corn Sabzi without Onion Garlic

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.

In a small mixer jar, add 1/4 cup sweet corn and 7-8 cashews; blend to make a paste.

Chop a medium-sized tomato into small pieces and add to the mixer jar; blend together with corn and cashews.

Heat 2 tablespoons of oil in a pan until hot.

Add 1/2 teaspoon mustard seeds and 1/2 teaspoon cumin seeds to the hot oil.

Add chopped green chili and 1/4 teaspoon turmeric powder; sauté briefly.

Add 1/4 teaspoon asafoetida and a few curry leaves to the pan; mix well.

Add the corn and tomato paste to the pan, along with some water; stir to combine.

Cover the pan and cook on medium flame for 3-4 minutes, stirring 2-3 times in between.

After 3-4 minutes, add 1 teaspoon Kashmiri red chili powder and 1 teaspoon coriander-cumin powder; mix well.

Cover the pan again and cook for an additional 4-5 minutes on medium flame, stirring 2-3 times.

Check the consistency of the sabzi and adjust to your preference; add finely chopped fresh coriander for garnish.

Serve the hot sabzi with roti, paratha, or naan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens