Go Back
Print Recipe

Corn shaak or curried corn soup

Jain friendly recipe without onion or garlic, can also be made vegan
Prep Time10 minutes
Cook Time10 minutes
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!