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 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.
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.
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.
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.
5. Saute till the onions turn translucent.
6. Then add ¼ tsp ginger-garlic paste.
7. Saute till the raw aroma of ginger-garlic goes away.
8. Now add the corn paste.
9. Saute for a minute.
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.
11. Mix and stir very well. There should be no lumps. Break the lumps if any with the spoon.
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.
13. Next add ¼ tsp cumin powder.
14. Next to be added is ¼ tsp coriander powder.
15. Next spice is ⅛ tsp red chilli powder or about a pinch or two of red chilli powder.
16. Stir and mix the spices with the shorba.
17. Season with salt as per taste. Stir again.
18. Now simmer the shorba on a low to medium flame for 7 to 8 minutes without a lid.
19. Simmer till the shorba comes to a boil.
20. Then add ⅛ to ¼ tsp garam masala powder and switch off the flame.
21. Lastly add 1 tablespoon chopped spring onion greens. If not using spring onion greens, then you can add 1 tablespoon chopped coriander leaves.
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.
More Soup recipes
Makai ka Shorba
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.
Nice, simple & reproducible recipe. Now made 3 times in last two months.
Thanks
Shaunak.
Welcome Dr Shaunak
’twas a hit at home , thank youuuu 🙂
thanks for the feedback olivia.