How to make Sabz Makai Kali Mirch Ka Shorba -

Vegetable, Sweetcorn and pepper soup.Vegetable, Sweetcorn and pepper soup. s a very creamy sweet corn soup with desi notes. Onions and carrots add volume to the soup, and also improve the texture and flavour, while a horde of spices ranging from cloves and cinnamon to coriander and cumin seeds give the shorba a very appetising flavour.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Carrots (गाजर), Sweet Corn Kernels (स्वीट कॉर्न के दाने)

Cuisine : Indian

Course : Soups

Sabz Makai Kali Mirch Ka Shorba

Sabz Makai Kali Mirch Ka Shorba Recipe Card


Hindi: gajar
If there is one vegetable that is truly a nutritional hero then it is bound to be the carrot. A goldmine of nutrients, this is the reason they can be even termed as worth the other ‘karat’ (as in gold)! Ranging in colours from orange, black, pink to red, yellow and white, this delicious vegetable is within the reach of rich and poor alike and is rightly called the universal root. The best role that this winter vegetable can play – chomp on one as it is an excellent snack!

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Sabz Makai Kali Mirch Ka Shorba Recipe

  • Carrots seeded, 1/2 cm cubes 1/2 medium

  • Sweet Corn Kernels seeded, 1/2 cm cubes 1/4 medium

  • Carrot 1/2 cm cubes blanched 1/2

  • Broccoli 4-5 florets

  • French beans 1/2 cm pieces 4-5

  • Sweet corn kernels crushed 1 cup

  • Olive oil 1 tablespoon

  • Garlic finely chopped 5-6 cloves

  • Black peppercorns crushed 5-6


  • Cloves 2

  • Bay leaf 1

  • Black peppercorns crushed 7-8

  • Salt to taste

  • Carrot roughly chopped 1/2

  • Cauliflower 3-4 florets

  • Onion roughly chopped 1 medium

  • Ginger roughly chopped 1 inch piece


Step 1

Boil five cups of water in a deep pan.

Step 2

Add all the ingredients for the vegetable stock and simmer for half an hour. Strain and discard the residue.

Step 3

Heat oil in a deep pan, add garlic and sauté for five seconds. Add the strained stock and bring it to a boil.

Step 4

Add sweetcorn and cook on medium heat, stirring continuously, for two to three minutes. Add red capsicum, yellow capsicum, carrot, broccoli and French beans.

Step 5

Add salt and some of the freshly crushed black peppercorns and cook for two to three minutes.

Step 6

Garnish with the remaining crushed black peppercorns and serve piping 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.