Aloo Makai Subzi (Potato Corn Stir-fry)
Make Aloo Makai Subzi (Potato Corn Stir-fry), an Indian lunch recipe with potatoes, sweet corn kernels, onion. It has about 30 min, about 280 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.
Quick answer
Aloo Makai Subzi (Potato Corn Stir-fry) is an Indian lunch recipe that takes about 30 min, makes 4 servings, has about 280 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.
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View on AmazonAloo Makai Subzi (Potato Corn Stir-fry) ingredients
- 2 medium potatoes
- 1 cup sweet corn kernels
- 1 medium onion
- 2 medium tomatoes
- 1 tsp ginger-garlic paste
- 1 small green chili
- 2 tbsp vegetable oil
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- to taste salt
- 2 tbsp fresh cilantro
How to make Aloo Makai Subzi (Potato Corn Stir-fry)
- Peel the 2 medium potatoes and cut them into 1/2-inch cubes. Finely chop the 1 medium onion and 2 medium tomatoes. Slit the 1 small green chili lengthwise and mince the 2 tbsp fresh cilantro.
- Heat 2 tbsp vegetable oil in a large skillet or kadai over medium heat. Once hot, add 1/2 tsp cumin seeds and let them splutter for about 15-20 seconds until fragrant.
- Add the chopped 1 medium onion to the skillet and sauté for 5-7 minutes, stirring occasionally, until it turns translucent and lightly golden brown.
- Stir in 1 tsp ginger-garlic paste and the slit 1 small green chili. Cook for another 1-2 minutes until the raw smell of ginger and garlic disappears.
- Add the cubed potatoes to the skillet, mix well, and cook covered for 8-10 minutes on medium-low heat, stirring every few minutes, until the potatoes are about 70-80% cooked and tender-crisp.
- Now, add the chopped 2 medium tomatoes, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, 1 tsp coriander powder, and salt to taste. Mix everything thoroughly and cook for 3-4 minutes, pressing the tomatoes gently, until they soften and the oil starts to separate from the masala.
- Add 1 cup sweet corn kernels to the pan, along with 1/4 cup of water to prevent burning and help the spices meld. Cover and cook for another 5-7 minutes, or until the potatoes are completely tender and the corn is cooked through.
- Stir in 1/2 tsp garam masala and mix well. Cook for 1 minute more. Taste and adjust seasoning if needed.
- Garnish with 2 tbsp minced fresh cilantro and serve hot with roti, paratha, or as a side with rice and dal.
Aloo Makai Subzi (Potato Corn Stir-fry) FAQ
How do I make Aloo Makai Subzi (Potato Corn Stir-fry)?
Make Aloo Makai Subzi (Potato Corn Stir-fry) by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.
What ingredients are in Aloo Makai Subzi (Potato Corn Stir-fry)?
The main ingredients include potatoes, sweet corn kernels, onion, tomatoes, ginger-garlic paste. The full ingredient list is included on this page.
How long does Aloo Makai Subzi (Potato Corn Stir-fry) take?
This recipe takes about 30 min, depending on prep speed and kitchen equipment.
How many calories are in Aloo Makai Subzi (Potato Corn Stir-fry)?
Recipe Genius estimates about 280 calories per serving. Nutrition is estimated, so use your own labels when precision matters.
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