Hariyali Makai Curry
by Tarla Dalal
Added to 183 cookbooks
This recipe has been viewed 32938 times
Succulent corn kernels cooked in spicy green gravy.
Main Procedure- Heat the oil in a pan, add the bayleaf, cloves, cardamom and cinnamon. Let them crackle.
- Add in the ground paste and fry till the oil separates.
- Mix the cornflour with coconut milk and add to the mixture. Simmer till the gravy thickens.
- Add in the corn and cook for 2 minutes before switching off the flame.
- Serve hot.
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Accompaniments
Nutrient values per serving
| Energy | 472 cal |
| Protein | 5.4 g |
| Carbohydrates | 23.3 g |
| Fiber | 11.4 g |
| Fat | 40.6 g |
| Cholesterol | 0 mg |
| Vitamin A | 732.3 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.9 mg |
| Vitamin C | 15.3 mg |
| Folic Acid | 26 mcg |
| Calcium | 30.2 mg |
| Iron | 1.7 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 8.1 mg |
| Potassium | 114.9 mg |
| Zinc | 0.3 mg |
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6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
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