Makai Ka Soup Recipe - A nutritious soup made with corn, spinach and coriander roots.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : American corn kernels(अमेरिकन मकई के दाने), Refined flour (maida)(मैदा)

Cuisine : Fusion

Course : Soup

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Makai Ka Soup

Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!

Makai Ka Soup Recipe - How to male A nutritious soup made with corn, spinach and coriander roots.


Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium


  • American corn kernels boiled1 1/2 cups

  • Refined flour (maida) 1 1/2 tablespoons

  • Ginger 1 inch piece

  • Garlic 5-6 cloves

  • Oil 2 teaspoons

  • Butter 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Cinnamon 2 one-inch stick

  • Black cardamoms 2

  • Crushed black peppercorns 1 tablespoon

  • Onion 1 medium

  • Coriander roots a a few

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Spinach leaves (palak) 12

  • Lemon 1


Step 1

Crush the corn coarsely with 1 cup water. Crush onion, ginger and garlic cloves. Heat oil and butter in a deep non stick pan. Add cumin seeds, cinnamon, black cardamoms and crushed black peppercorns and sauté for 1 minute.

Step 2

Add crushed onion-ginger-garlic and sauté for 2 minutes. Add refined flour and mix well and sauté for 1 minute. Add corn, 3 cups water, roughly chopped fresh coriander stems, turmeric powder and salt and mix well. Once the mixture comes to a boil, cover the pan and let it cook for 5-7 minutes on medium heat. Keep the spinach leaves one top of the other, roll them and slice into thin strips.

Step 3

Strain the soup through a thick sieve into a glass bowl, pressing the residue with a ladle to extract all the flavours. Squeeze the juice of a lemon and mix. Place spinach strips in a soup bowl, pour the soup around the spinach and serve hot.

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