makai ka shorba recipe, indian style sweet corn soup recipe
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5 from 1 vote

makai ka shorba

thin light indian style soup made with sweet corn.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: appetizers, side dish, starters
Cuisine: mughlai, north indian
Servings: 2 to 3
Calories: 219kcal
Author: Dassana Amit


  • 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 (dhania powder)
  • ¼ teaspoon red chilli powder (lal mirch powder)
  • ¼ teaspoon cumin powder (jeera powder)
  • ⅛ to ¼ teaspoon garam masala powder
  • 1 tablespoon chopped spring onion greens
  • 1 tablespoon chopped coriander leaves (dhania patta)
  • salt as required


preparation for makai ka shorba

  • 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 corn 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 the makai ka shorba 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.


Calories: 219kcal | Carbohydrates: 34g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 1641mg | Potassium: 361mg | Fiber: 3g | Sugar: 8g | Vitamin A: 875IU | Vitamin C: 11.1mg | Calcium: 9mg | Iron: 1mg