Matt's Recipe Book

Gujarati Makai Sabji

Prep time10 minutes
Cooking time30 minutes

This corn-on-the-cob curry doesn't use tomatoes, onions or cream, but cooked nuts mean it has a lovely deep flavour.


  • 6 corn cobs
  • 60g chickpea flour or gram flour
  • 120g unsalted red-skin peanuts
  • 75ml vegetable oil
  • 300ml full-fat yoghurt
  • 1 tsp salt
  • 2 tsp ground turmeric
  • 2 tsp kashmiri chilli powder
  • 2 tsp sugar
  • 2 tsp chilli flakes
  • 1 lemon


  1. Bring a large pan of water to the boil. Remove any husk from the corn, then split the cobs in half lengthwise. Add the corn to the water and boil for about 8 minutes or until tender. Drain and set aside.
  2. Crush the peanuts to a fine powder in a food processor (or by hand, if you need to)
  3. Heat the oil into a large frying pan until medium hot, then add the flour. Stir vigorously to smooth out any lumps and prevent it from burning. After 3-4 minutes it will turn a reddish-brown; when this happens, turn the heat to a minimum and stir in the peanuts. Cook for 5 minutes, stirring frequently.
  4. Add the yoghurt, salt, turmeric, chilli powder, sugar, and juice of the lemon to the pan. Mix to a thick paste, then slowly start adding 600ml of water, stirring continuously to form a smooth sauce.
  5. Place the cooked corn in the pan, cover and leave to on a low heat for about 10 minutes. Transfer to individual bowls, and scatter with the chilli flakes and some extra lightly-crushed peanuts, if you like.