makai ka shorba

makai ka shorba recipe with step by step photos – a light, tasty and easy to prepare indian style soup made with sweet corn. gluten-free and vegan recipe.

makai ka shorba recipe

makai means corn and shorba means soup. there are quite a number of shorba or soup recipes in the indian cuisine. shorba actually comes from the mughlai cuisine. shorba in some instances also refers to a thin gravy.

this recipe of makai ka shorba is a soup. even though you can have it like an appetizer, this also goes well with veg pulao. another shorba recipe which i have shared is this tomato shorba (indian style tomato soup).

we used to have delicious makai ka shorba in one of the jw mariott hotels in their buffet menu. the taste used to be so good and we would take at least two servings of this soup. so the recipe is inspired from there.

the shorba has the aroma of garam masala and tej patta complimenting the flavors of sweet corn. i have kept the spicing minimal and light. so this is a delicately flavored soup, which is comforting in cold weather.

you can also check this recipe of corn soup which is a more thicker soup than this one.

in the recipe i have used veg stock. i had some veg stock left after cooking a mix of veggies. so added that. if you do not have veg stock, then just add water. i used 1 cup veg stock + 2 cups of water.

you can serve it with some toasted bread or even as a side dish with veg pulao.

how to make makai ka shorba

making corn paste

1. steam or pressure cook 1 medium to a large corn cob. you can steam the sweet corn cob in a steamer or a pressure cooker. if pressure cooking, then pressure cook for 2 to 3 whistles in 1.5 cups water. you can also use 1 cup tinned sweet corn kernels.

makai for makai ka shorba recipe

2. when the corn cob becomes warm or cools down, slice off the corn kernels from the cob. be careful while slicing the kernels. you will need 1 cup of corn kernels. add ¾ cup of the steamed corn kernels in a grinder or blender jar.

makai for makai ka shorba recipe

3. grind to a smooth paste. if required you can add 1 to 2 tablespoons water while grinding. keep the ground corn paste aside. the remaining ¼ cup corn we need to add while serving the soup.

makai for makai ka shorba recipe

4. heat 1 tablespoon oil in a pan or kadai. add 1 small to medium sized tej patta (indian bay leaf) and ¼ cup sliced spring onion whites. instead of spring onions, you can even use one small onion.

onions to make makai shorba recipe

5. saute till the onions turn translucent.

onions to make makai shorba recipe

6. then add ¼ tsp ginger-garlic paste.

preparing makai shorba recipe

7. saute till the raw aroma of ginger-garlic goes away.

preparing makai shorba recipe

8. now add the corn paste.

makai paste for making makai shorba recipe

9. saute for a minute.

makai paste for making makai shorba recipe

10. then add 3 cups water. i used veg stock, so i added 1 cup veg stock + 2 cups water. if you have veg stock, then you can even add 3 cups of veg stock. if you do not have veg stock, then just add water.

making makai ka shorba recipe

11. mix and stir very well. there should be no lumps. break the lumps if any with the spoon.

water for making makai shorba recipe

12. now add 1 tej patta (indian bay leaf). i am adding tej patta here as i forgot to add it while sauteing the spring onions. you can first add tej patta and then add onions.

making makai ka shorba recipe

13. next add ¼ tsp cumin powder.

cumin for making makai ka shorba recipe

14. next to be added is ¼ tsp coriander powder.

coriander powder for making makai ka shorba recipe

15. next spice is ⅛ tsp red chilli powder or about a pinch or two of red chilli powder.

chilli powder for making makai ka shorba recipe

16. stir and mix the spices with the shorba.

makai ka shorba recipe

17. season with salt as per taste. stir again.

salt for making makai ka shorba recipe

18. now simmer the shorba on a low to medium flame for 7 to 8 minutes without a lid.

making makai ka shorba recipe

19. simmer till the shorba comes to a boil.

making makai ka shorba recipe

20. then add ⅛ to ¼ tsp garam masala powder and switch off the flame.

making makai ka shorba recipe

21. lastly add 1 tablespoon chopped spring onion greens. if not using spring onion greens, then you can add 1 tablespoon chopped coriander leaves.

making makai ka shorba recipe

22. serve makai ka shorba hot garnished with finely chopped coriander leaves and ¼ cup corn kernels. add some of the corn kernels in the soup while serving. for more delicious corn recipes, you can check this collection of corn recipes.

makai shorba recipe
more soup recipes

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

Makai ka Shorba

5 from 1 vote
thin light indian style soup made with sweet corn.
makai ka shorba recipe, indian style sweet corn soup recipe
Author:Dassana Amit
Prep Time:20 mins
Cook Time:20 mins
Total Time:40 mins
Course:appetizers,side dish,starters
Cuisine:mughlai,north indian
Servings (change the number to scale):2 to 3
(1 CUP = 250 ML)

INGREDIENTS

  • 300 grams corn with cob or 1 medium to large corn, about 1 cup corn, out of which ¾ cup corn ground to a paste and ¼ cup corn to be added later
  • 1 tablespoon oil (can use sunflower oil or any neutral flavored oil. can also use butter instead of oil)
  • 1 small to medium sized tejpatta (indian bay leaf)
  • ¼ cup sliced spring onion whites or ¼ cup finely chopped onions
  • ¼ teaspoon ginger-garlic paste
  • 1 cup veg stock + 2 cups water or total 3 cups water or 3 cups veg stock
  • ¼ teaspoon coriander powder (ground coriander)
  • ¼ teaspoon red chilli powder
  • ¼ teaspoon cumin powder
  • ⅛ to ¼ teaspoon garam masala powder
  • 1 tablespoon chopped spring onion greens
  • 1 tablespoon chopped coriander leaves (cilantro leaves)
  • salt as required

INSTRUCTIONS

preparation

  • steam or pressure cook 1 medium to large corn cob. you can steam the sweet corn cob in a steamer or a pressure cooker. if pressure cooking, then pressure cook for 2 to 3 whistles in 1.5 cups water. you can also use 1 cup of tinned corn kernels.
  • when the corn cob becomes warm or cools down, slice off the corn kernels from the cob. be careful while slicing the kernels. you will need 1 cup corn kernels.
  • now add 3/4 cup of the steamed corn kernels in a grinder or blender. grind to a smooth paste. if required you can add 1 to 2 tablespoons water while grinding. keep the ground corn paste aside. the remaining 1/4 cup corn we need to add while serving the soup.

making makai ka shorba

  • heat 1 tablespoon oil in a pan or kadai. add the tej patta and saute for 1 to 2 seconds. then add 1/4 cup sliced spring onion whites. instead of spring onion, you can even use one small onion.
  • saute till the onions turn translucent.
  • then add 1/4 tsp ginger-garlic paste and saute till the raw aroma of ginger-garlic goes away.
  • now add the corn paste and saute for a minute.
  • then add 3 cups water. i used veg stock, so i added 1 cup veg stock + 2 cups water. if you have veg stock, then you can even add 3 cups of veg stock. if you do not have veg stock, then just add water.
  • mix and stir very well. there should be no lumps. break the lumps if any with the spoon.
  • next add 1/4 tsp cumin powder/jeera powder, 1/4 tsp coriander powder/dhania powder
  • and 1/8 tsp red chilli powder (lal mirch powder) or about a pinch or two of red chilli powder. stir and mix the spices with the shorba.
  • season with salt as per taste. stir again.
  • now simmer on a low to medium flame for 7 to 8 minutes without a lid. simmer till the shorba comes to a boil.
  • add 1/4 tsp garam masala powder and switch off the flame.
  • lastly add 1 tablespoon chopped spring onion greens. if not using spring onion greens, then you can add 1 tablespoon chopped coriander leaves.
  • serve makai ka shorba hot garnished with finely chopped coriander leaves and 1/4 cup corn kernels. add some of the corn kernels in the shorba while serving.

NUTRITION INFO (approximate values)

Nutrition Facts
Makai ka Shorba
Amount Per Serving
Calories 219 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 1641mg71%
Potassium 361mg10%
Carbohydrates 34g11%
Fiber 3g13%
Sugar 8g9%
Protein 5g10%
Vitamin A 875IU18%
Vitamin C 11.1mg13%
Calcium 9mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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