HomeDal / SabziMakai nu shaak recipe | masala corn sabzi | sweet corn sabzi

Makai nu shaak recipe | masala corn sabzi | sweet corn sabzi

Makai nu shaak, also known as corn curry, is a delicious Punjabi dish that showcases the natural sweetness of corn kernels. This creamy curry combines the flavors of onions, tomatoes, and a blend of aromatic spices to create a mouthwatering and fragrant sabzi. It is a mildly spicy and tasty Indian curry that is easy to make at home. It tastes great when served with naan, chapatti, or rice. Do try this!

The key to making restaurant-style makai nu shak at home is as follows:
  1. Firstly, I highly recommend using fresh and juicy sweet corn kernels. You can enhance their taste and flavor by roasting or boiling them with some butter.
  2. Secondly, the consistency of the sabzi should be thick and not watery. If you are reheating it, you may need to add water to bring it to the desired consistency.
  3. Makai nu shak (corn curry) tastes great when prepared slightly sweet and spicy. You can also top it with grated cheese or paneer just before serving to add some variation.
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Recipe Video

Makai nu shaak recipe | masala corn sabzi | sweet corn sabzi

Author Nehas Cook Book
5 from 1 vote
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Curry
Cuisine Indian
Servings 4 servings


  • 2 cup or 300 grm boiled corn
  • 2 tbsp butter
  • 5 tbsp oil
  • 1 tbsp cumin seeds
  • 1 tbsp chopped garlic
  • 1 tsp chopped ginger
  • 2-3 chopped green chilli
  • 1.5 cup finely chopped onion
  • 1 tsp turmeric powder
  • 2 tbsp Kashmiri red chilli powder
  • 2 tbsp coriander powder
  • 1 tsp cumin powder
  • 1 cup chopped tomatoes
  • 1 cup tomato puree
  • Salt to taste
  • ¼ cup cashews
  • ¼ cup watermelon seeds - magaj tari na bee
  • ½ cup milk
  • 1 tbsp fresh malai
  • 1 cup hot water
  • ½ tsp garam masala
  • 1 tsp kasuri methi
  • Some coriander leaves
  • Garnish with: grated paneer or cheese


  • In a kadai, heat 2 tbsp butter and 1 tsp oil. Add 2 cups of boiled corn kernels and sauté them for 2 minutes. Remove the corn kernels from the kadai and keep them aside.
  • Next, add 5 tbsp oil to the kadai. Add cumin seeds, chopped garlic cloves, chopped ginger, and green chilli. Sauté them for a minute.
  • Now, add chopped onions and sauté until they turn golden brown.
  • Lower the flame and add turmeric powder, red chilli powder, coriander powder, cumin powder, and salt. Sauté the spices until they become aromatic.
  • Add chopped tomatoes and tomato gravy to the kadai. Cover and cook the tomatoes until they become soft, mashy, and oil separates from the mixture.
  • In a grinding jar, add soaked cashews, magajtari seeds, milk, and malai. Grind them into a smooth paste. Your cashew paste is ready.
  • Add the cashew paste into the tomato gravy and cook until the mixture separates oil from the sides.
  • Add 1 cup of hot water to the kadai and adjust the consistency as required.
  • Now, add the sautéed corn kernels to the mixture. Mix well and cook for 5-7 minutes.
  • Further, add garam masala and kasuri methi. Mix well.
  • Finally, serve the masala corn sabzi with grated paneer and coriander leaves. Enjoy it with roti or naan.


  • Roasting the corn with a little butter enhances its taste and flavor.
  • Sauté the onions over medium-high heat until they become transparent and slightly brown.
  • Sauté the masala on low heat.
  • Pieces of tomato give a slightly rough texture, while tomato gravy gives a smooth texture to the sabzi gravy.
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