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Recipe to make Rajasthani Makai ki Subzi. With just a few ingredients, this curry comes together in no time and is great to serve with rice or rotis.


23 serving

Total time

25 minutes


  • 2 cups corn (Kernels, thawed if frozen)
  • 15 oz. can black beans
  • 15 oz. can black beans (Nigella)
  • 2 chilies (Green , finely chopped)
  • 15 oz. can black beans (, whisked (full fat preferred))
  • 1 tsp Besan Chickpea Flour (/)
  • 15 oz. can black beans
  • 2 tsps 15 oz. can black beans (Oil)
  • to taste Salt
  • 2 tbsps cilantro (leaves, chopped)
  • 1 onion (Small , chopped)
  • 15 oz. can black beans (" piece, grated)
  • 2 cloves garlic (, finely minced)


  1. In a small mixing bowl, combine besan (chickpea flour) and yogurt. Whisk well to make sure that there are no lumps. Set aside.
  2. Grind onions, ginger and garlic cloves to a smooth paste.
  3. Heat oil in a pan, add the cumin seeds and nigella seeds. Once the seeds start to splutter, add the ground onion paste and saute till it doesn't smell raw anymore and the onions turn light golden, about 6~7 minutes.
  4. Now add the curd-besan mixture, turmeric and salt; mix well.
  5. Bring the mixture to a boil, while stirring continuously. Add the corn kernels and mix well. Cook till the corn is heated through, about 3~4 minutes.
  6. Serve hot, garnished with cilantro.
  7. View the recipe instructions at Cook's Hideout

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