This is yet another classic side dish for roti/chapati prepared with sweet corn. You can use even the regular corn kernels (cooked) for this recipe. This subzi goes well with roti, parathas, mildly spiced rice like jeera pulao, ghee rice and also plain rice. Today we will learn how to make corn gravy/makai ki sabji following this easy recipe with step wise pictures.
Grind 1 inch piece ginger, 3 garlic cloves and a green chilli coarsely. Our ginger-garlic-green chilli paste is ready.
Grind raw onions and raw tomatoes to a paste separately and keep it ready. We need 3/4 cup of onion paste and 3/4 cup of tomato paste.
Boil corn kernels and keep it ready. You can use any variety of corn for this recipe.
Heat oil in a pan, add cumin seeds and bay leaf . When cumin seeds sizzle, add onion paste and saute on medium heat stirring continuously until the raw smell of the onion goes. Add a little salt to speed up the process. If needed add another tsp of oil to cook the onions.
Once the onion is well cooked, add the ginger-garlic-green chilli paste and cook for another 2 minutes.
See the picture below – the onion paste has turned light brown. You have to cook the onions paste like that otherwise you will get raw onion smell in the gravy.
Now add the tomato puree, turmeric powder, chilli powder, coriander powder and salt needed.
Cook stirring now and then until the raw flavor of the tomato goes and it oozes out oil.
Add the sweet corn kernels and mix well.
Add a cup of water, garam masala and cook simmered until the gravy reaches a saucy consistency. You can adjust the consistency of the gravy according to your personal preferences by adding more or less water.
Garnish with finely chopped coriander leaves and serve hot.
This sweet corn gravy can be served as a side dish for parathas, roti, rice, jeera pulao, ghee rice and simple vegetable rice.
Do not miss my Collection of 160 Side Dish Recipes For Chapati
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