Makai Matar Sabzi

Corn kernels cooked with a medley of vegetables with a surprise element – a little cooked rice which makes it completely wholesome. This is a Sanjeev Kapoor exclusive recipe.

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Makai Matar Sabzi

Main Ingredients Corn kernels, Mixed vegetables
Cuisine Indian
Course Main Course Vegetarian
Prep Time 11-15 minutes
Cook time 11-15 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg


  • 1½ cups corn kernels, boiled and crushed
  • 1 cup mixed vegetables (peas, carrots, potatoes, French beans)
  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • A few curry leaves
  • ½ teaspoon turmeric powder
  • ½ teaspoon asafoetida
  • 3-4 green chillies, finely chopped
  • 1 large tomato, finely chopped
  • 1 tablespoon finely chopped ginger 
  • ½ cup boiled rice
  • Salt to taste
  • ½ cup scraped fresh coconut
  • 2 tablespoons chopped fresh coriander leaves 


  1. Heat oil in a non-stick pan. Add mustard seeds and let them splutter. Add curry leaves, turmeric powder, asafoetida and green chillies and sauté for a minute.
  2. Add corn and mix well. Add vegetables and mix well. Add tomato and ginger, mix well and cook till tomato turns pulpy.
  3. Add rice and mix well. Add salt and mix well.
  4. Reserve some coconut and coriander for garnishing and add remaining to the pan. Mix well and let it get heated through for 2 minutes.
  5. Serve hot garnished with reserved coconut and coriander.