How to make Makki Ka Soweta -

Mutton and corn cooked together with spices – a popular dish in Rajasthan.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Miutton, Corn Kernels (मकई के दाने)

Cuisine : Rajasthani

Course : Main Course Mutton

Makki Ka Soweta

Makki Ka Soweta Recipe Card


Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

Prep Time : 1.30-2 hour

Cook time : 1.30-2 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Makki Ka Soweta Recipe

  • Miutton 1/2 kilogram

  • Corn Kernels 1 cup

  • Yogurt 1 cup

  • Red chilli powder 1 1/4 teaspoon

  • Coriander powder 1 tablespoon

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Onions chopped 3 medium

  • Garlic chopped 25-30 cloves

  • Green chillies chopped 10

  • Oil 8 tablespoons

  • Green cardamoms 5

  • Black cardamoms 2

  • Fennel seeds (saunf) 1 teaspoon

  • Cloves 6

  • Cumin seeds 1 1/4 teaspoons

  • Cinnamon 2 inch sticks

  • Bay leaf 1

  • Fresh coriander leaves chopped 1/2 cup

  • Ginger cut into thin strips 1 1/2 inch piece


Step 1

lean, wash and cut the mutton into one inch pieces. Hang yogurt in a muslin cloth to drain away the whey and then whisk it with red chilli powder, coriander powder, turmeric powder and salt.

Step 2

Marinate the mutton pieces in this for one hour. Grind together onions, garlic and green chillies into a fine paste. Boil the corn kernels. Crush them a little.

Step 3

Heat oil in a thick bottomed vessel, add green cardamoms, black cardamoms, fennel seeds, cloves, cumin seeds, cinnamon and bay leaf and sauté for some time.

Step 4

Add the paste and sauté for a while. Add the marinated mutton pieces along with the marinade and continue to saute till it becomes dry and gets nice golden color.

Step 5

Add around four cups of water and bring to a boil. Lower the heat, cover and simmer till the meat is nearly done.

Step 6

Add the crushed corn and continue to cook, stirring continuously till the meat is tender. Garnish with coriander leaves and ginger strips and 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.