How to make Makai Matar Sabzi - Corn kernels cooked with a medley of vegetables with a surprise element – a little cooked rice which makes it completely wholesome.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Corn kernels (मकई के दाने), Mixed vegetables (मिक्स्ड वेजिटेबल्ज़)

Cuisine : Indian

Course : Main Course Vegetarian

Makai Matar Sabzi Recipe Card

Makai Matar Sabzi

Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!

For more recipes related to Makai Matar Sabzi checkout Corn Capsicum Masala, Makai Palak, Corn Capsicum Masala, Quick Corn Curry . You can also find more Main Course Vegetarian recipes like Subz Khichda (Veg Haleem), Stir Fried Tofu, Vegetable Makhni, Vankaya Perugesi.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Makai Matar Sabzi Recipe

  • Corn kernels boiled and crushed 1½ cups

  • Mixed vegetables (peas, carrots, potatoes, French beans) 1 cup

  • Oil 2 tablespoons

  • Mustard seeds 1 teaspoon

  • Curry leaves a few

  • Turmeric powder ½ teaspoon

  • Asafoetida ½ teaspoon

  • Green chillies finely chopped 3-4

  • Tomato finely chopped 1 large

  • Ginger finely chopped 1 tablespoon

  • Boiled rice ½ cup

  • Salt to taste

  • Fresh coconut grated ½ cup

  • Fresh coriander leaves chopped 2 tablespoons


Step 1

Heat oil in a non-stick pan. Add mustard seeds and let them splutter. Add curry leaves, turmeric powder, asafoetida and green chillies and sauté for a minute.

Step 2

Add corn and mix well. Add vegetables and mix well. Add tomato and ginger, mix well and cook till tomato turns pulpy.

Step 3

Add rice and mix well. Add salt and mix well.

Step 4

Reserve some coconut and coriander for garnishing and add remaining to the pan. Mix well and let it get heated through for 2 minutes.

Step 5

Serve hot garnished with reserved coconut and coriander.