Corn on the cob shaak/Curried corn on the cob soup

Who loves corn?? There are so many ways to eat corn and this is the Indian way aka corn shaak. Even though corn is really a summer vegetable, for some reason, it always reminds me that fall is around the corner. Fall is definitely my favorite season, as I love the cooler, brisk weather, the beautiful changing colors of the trees, and CORN MAZES (see pictures below!) I also love all the fall holidays/celebrations/festivals, like Navratri (garba season), Diwali, Goverdhan Puja Festival, Kartik, and also Thanksgiving!

This is my version of my mother in law’s corn shaak. Hers is definitely better, but this is my copycat version (she doesn’t use nut powder). I have to get her to measure ingredients to write down her recipe soon! She’s a great chef and I definitely need to learn all the tricks from her soon! Hope you enjoy it! Leave a comment if you make it.

Print Recipe

Corn shaak or curried corn soup

Jain friendly recipe without onion or garlic, can also be made vegan

Prep Time10 minutes mins

Cook Time10 minutes mins

Course: Main Course

Cuisine: Indian

Keyword: healthy, lowcarb, quickmeals, soup

Servings: 4 people

Author: eatwithrina

Equipment

• instant pot

Ingredients

• 2 corn on the cob ( divided into 4-5 pieces)
• 1 cup tomato sauce you can use fresh tomato sauce or store bought tomato sauce (if you do go with fresh tomato sauce, make sure to add 1/2 tbsp of sugar)
• 2-3 tbsp olive oil
• 1/4 tsp cumin seeds
• 1/2 tsp hing (asafoetida)
• 1/2 tsp shredded ginger can omit if you follow a jain diet
• 1/2 tsp chopped green chilis
• 1/4 cup peanut powder or cashew powder
• 1/4 cup yogurt
• 1 tbsp mutter paneer premade spice blend
• salt to taste

Instructions

• Set instant pot into sauté mode.
• Add in olive oil.
• After 2-3 minutes, add in cumin seeds and let it change color.
• Add in hing (asafoetida), ginger, and green chilis.
• Add in tomato sauce.
• Add in corn on the cob.
• Add in the mutter paneer spice mix.
• Add in 1/2 cup of water.
• Close the lid and set the steam release knob to the sealing position. Set instant pot to high pressure cook mode for 5 minutes.
• When the cooking cycle is finished, leave it in the pot for 10 minutes. Then, turn the steam release knob to the Venting position to do a Quick Release of the pressure.
• Add in the peanut or cashew powder along with the yogurt.
• Mix thoroughly.
• Add salt/red chili pepper to your taste (this depends on how your salty/spicy your mutter paneer packet is).
• Say a prayer of gratitude and enjoy!