Corn ki Subzi by Tarla Dalal

Tarla.Dalal's picture

Feb. 19, 2014

Corn is one of the extensively cultivated crops in Rajasthan. The yellow sweet corn used in this recipe provides a slightly sweet taste to this vegetable which is favored by many people.


Sweet corn kernels 3/4 Cup (12 tbs) , boiled (makai ke dane)
Whisked yoghurt 1/2 Cup (8 tbs) (curd)
Bengal gram flour 1 Teaspoon (besan)
Oil 1 Teaspoon
Cumin seeds 1/2 Teaspoon (jeera)
Nigella seeds 1/2 Teaspoon (kalonji)
Salt To Taste
Turmeric powder 1/4 Teaspoon (haldi)
Green chilli paste 2 Teaspoon
Finely chopped coriander 2 Tablespoon (dhania)
For the paste
Roughly chopped onions 1 Cup (16 tbs)
Grated ginger 1 Teaspoon (adrak)
Grated garlic 1 Teaspoon (lehsun)



1. In a bowl, combine together Bengal gram flour (besan) and yogurt. Keep aside.

2. In the mixer, combine together all the paste ingredients and blend until smooth.


3. Heat oil in a wok, and splutter cumin seeds and nigella seeds. Now add already prepared onion-ginger-garlic paste and cook for 3 - 4 minutes.

4. Add salt, turmeric powder, green-chilli paste, already prepared yogurt-besan mix and corn kernels, and cook for a couple of minutes.

5. Finally add coriander and cook for another minute.


6. Serve the subzi hot with chapatis.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 206Calories from Fat 55

 % Daily Value*

Total Fat 6 g9.2%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 373 mg15.54%

Total Carbohydrates 32 g10.7%

Dietary Fiber 4 g16%

Sugars 8 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet