Tuesday, November 18, 2014

Shahi Bhutta- Royal Corn curry

This curry is my new found love. Ever since I found this curry in Mridula Baljekar's Vegetarian cooking of India, I have been hooked to this curry. This curry is so simple and and so delicious that I made it twice in ten days.

When first read the title of "shahi bhutta"in the book, my first impression was that, that this dish would involve a lot of ingredients along with a lot of soaking and grinding. But I was pleasantly surprised when I actually read the recipe. This "royal" dish, did not involve any of those complex ingredients or cooking techniques. I am always on the look out for simple recipes and this was almost God sent. 

Although the recipe in book was perfect, I could not resist making some changes. I have added a few more whole spices. I even included the rice flour paste to thicken the gravy. Despite all the changes, I must say the curry turned out pretty well. S who doesn't favor corn a lot, asked for a second helping. So if you are looking for a rich yet deceptively simple recipe for a gravy, then recipe is sure to fit the bill. 

Shahi Bhutta Recipe:
Preparation time: 15min
Cooking time: 20min
Serves- 4

For the ground paste:
Poppy seeds- 1-1/2tsp, dry roasted
Grated dry coconut- 3tbsp
Other ingredients:
Oil- 2tbsp
Green cardamom- 2
Black cardamom- 2
Cloves- 3
Cinnamon- 1"piece
Onion- 1 med, finely chopped
Ginger-garlic paste- 1tsp
Green chili- 1, finely chopped
Turmeric- 1/4tsp
Coriander powder- 1/2tsp
Cumin seed powder- 1/2tsp
Paprika powder- 1/2tsp
Fresh or frozen corn- 450gms
Milk- 240ml
Salt to taste
Tomato- 1 large, finely chopped
Garam masala- 1/2tsp
Rice flour- 1tspn mixed with 2tbsp of water
Coriander leaves- 1tbsp to garnish


  • Grind the poppy seeds and the dry coconut along with some water to a fine paste and set aside.
  • Heat oil in a pan and add the green cardamom, black cardamom, cinnamon and cloves and fry for a minute or until they puff up.
  • Stir in the onion and fry till they turn transcluscent. Add the ginger garlic paste and the chopped green chilies and fry till the raw smell goes.
  • Add the turmeric and the ground ingredients and fry for two minutes. Stir in the coriander powder, cumin powder, Paprika powder and mix well. 
  • Add the corn, milk, salt and cook covered on low heat for 8-10mins or until the corn is cooked.
  • Add the rice flour paste, tomatoes and garam masala and mix well. Garnish with coriander leaves and serve hot with rice or rotis.


  1. That is such a creamy and rich looking corn curry. I'll try and see if I can find that cookbook in my local library -- recipes sound very interesting.

  2. Simply delicious and colorful looking shahi corn. Wonderfully prepared dish.

  3. Truly simple Nandita :) Loved that cute bowl and the color is a gorgeous yellow- simply to die for. The composition s also beautiful replete with yellow hues

  4. This curry looks so delicious. Definitely craving some right now!

  5. Very interesting way to use corn. I never made curry with it. Should definitely try :)

  6. Never heard of this,but it seems to be so colourful and healthy

  7. Simple yet rich, no wonder it is called a Royal dish. You have perfected it..

  8. They look absolutely delicious... Some lovely styling too... Together perfectly a royal curry!

  9. Awesome recipe. I wish I could grab the bowl and have the corn curry as corn dishes are my fav...Thanx for sharing the recipe


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