How to make Dum Mirch Makai -

Big chillies cooked with masalas and corn.

Sanjeev Kapoor

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

Main Ingredients : Green chillies (हरी मिर्च ), Sweet corn (मकई के दाने)

Cuisine : Uttar Pradesh

Course : Main Course Vegetarian

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For more recipes related to Dum Mirch Makai checkout Mirchi Ka Salan, Mirchi Ka Salan, Bharela Marcha, Mirch Ka Salan . You can also find more Main Course Vegetarian recipes like Palak Chole Soya Nuggets 65 Vengaya Kosu Mangodi Panchphoran

Dum Mirch Makai

Dum Mirch Makai Recipe Card


The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Dum Mirch Makai Recipe

  • Green chillies 16-20

  • Sweet corn tinned 1 cup

  • Oil 4 tablespoons

  • Salt to taste

  • Cumin seeds 1/2 teaspoons

  • Onions finely chopped 2 medium

  • Garlic minced 1 tablespoon

  • Cumin powder 1 teaspoon

  • Coriander powder 2 tablespoons

  • Red chilli powder 1/2 teaspoon

  • Tomato puree 1/4 cup

  • Dried fenugreek leaves (kasoori methi) 1 teaspoon

  • Cream 2 tablespoons

  • Garam masala powder 1/2 teaspoon


Step 1

Heat 2 tbsps oil in a non stick pan. Slit the chillies slightly, without cutting through, and add to the pan. Add salt and mix. Cover and cook for 3-4 minutes. Transfer into a plate and set aside.

Step 2

Add the remaining oil to the same pan. Add cumin seeds, onions and saute till onions become soft. Add garlic and saute. Add cumin powder, coriander powder, red chilli powder and mix well.

Step 3

Add tomato puree and mix. Add corn, dried fenugreek leaves, salt, cooked chillies and mix well. Add cream and garam masala powder and mix. Cover and cook for about 10 minutes. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.