Spicy corn (Masala makai)

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Salad Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Hard

Take a look at more Salad Recipes. You may also want to try Avacado, Red Pepper and Olive Salad, Easy Waldorf Salad, Pepper and Rice Salad , Carrot and Orange Salad

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  • 6 tender corn on the cobs, fresh or frozen
  • salt to taste
  • 3 large tomatoes, roughly chopped
  • 600 ml water
  • 2 tbsp - ghee
  • 1/2 cup - yoghurt
  • 1 tbsp - cream
  • 1/2 tsp sugar (optional)
  • For paste:
  • 1 small onion - peeled and roughly chopped
  • 6 garlic cloves, peeled
  • 1 tsp - coriander seeds
  • 1 tsp - cumin seeds
  • 1 inch piece fresh ginger, peeled
  • 4 red chillies
  • 2 green chillies
  • 1-inch cinnamon stick
  • 2 cloves
  • seeds of 2 cardamoms

How to Make Spicy corn (Masala makai)

  • Cook the corn in a pan of boiling, salted water for 15 minutes or until tender.
  • Meanwhile, put the tomatoes into a pan with half the water and simmer uncovered for 15 minutes.
  • Drain the corn and set aside to cool.
  • Puree the tomatoes in a blender or food processor with a little water.
  • Heat the ghee in a flame-proof casserole and fry the paste for 4 minutes.
  • Cut each corn on the cob into four pieces. Add to the paste with the tomato, the remaining water and the yogurt.
  • Season with salt and simmer gently for 15 minutes.
  • Just before serving, stir in the cream and sugar, if using, and mix well.