Sweetcorn and Peanut Curry – Kasoli nu Saak

What is Kasoli and Jugu Nu Saak?

In Swahili ‘Kasoli’ translates as ‘Sweetcorn’, ‘Jugu’ as ‘Peanuts’ and ‘Saak’ means ‘Curry’. This sweetcorn and peanut curry or Makai ki Sabji is not too spicy, but creamy, mild and sweet without any addition of any sweetener.

It is specifically a Corn on the cob curry and so fun to relish with your hands. This easy, quick and fuss-free recipe requires only a handful of ingredients.

This is a great sweetcorn curry for chapatis /rotis as it is cooked in a creamy and thick peanut gravy.

If it is made with loose sweetcorn then it pairs so well with steamed plain rice or cumin rice.

Many East-African Gujaratis love to pair this curry with deep-fried Indian bread Poori or Masala Poori for Sunday breakfast.

In our family, we enjoy with phulka roti or sometimes Coconut Milk Paratha and Mixed Fruit & Nut Raita. or Butternut Squash Raita .

Whilst we are on the topic of East Africa , here is a quick cheat sheet of Swahili words that I have learnt over the years! Jikoni-Kitchen Bakudi-small bowl Sani-Plateoh and definitely ..Hakuna Matata bana 😁

Corn-on-the-cob and Peanut Curry

To make Corn on the cob sweetcorn curry with peanut gravy you will need:

Variations

Tips:

How to make Kasoli nu Saak step by step and video

What to serve with Sweetcorn and Peanut Curry

  • If using loose sweetcorn, this curry will go wonderfully with fluffy Ghee rice or Khada Masala Rice
  • Why not serve with Gujarati Kadhi for a more complete meal.

How to store

More sweetcorn recipes

a brown bowl with corn on the cobs coated in a spicy peanut sauce and garnished with fresh cilantro coriander - 1

SWEETCORN AND PEANUT CURRY-KASOLI NU SAAK

Ingredients

  • 500 g corn on the cob frozen
  • 6-8 tbsp. peanuts powderd in a mixi
  • 1 medium onion pureed
  • 4-5 cloves garlic pureed
  • 2 tbsp green chilli-ginger pureed
  • ¾ cup tomato puree
  • 1 tsp red chilli powder
  • 2 tsp dry coriander and cumin powder
  • 1 tsp turmeric powder
  • ¼ to ½ tsp garam masala powder
  • Salt to taste
  • 3-4 tbsp oil
  • 2 tbsp cilantro Freshly chopped

Instructions

  • Cook cobs in Microwave for 5 minutes with few spoons of water.
  • Cut into small pieces.
  • In a heavy bottom pan, heat the oil, add mustard seeds.
  • Once seeds splutter add the onion-garic, chilli-ginger puree and cook till oil starts separating.
  • Now add tomato puree and cook till all moisture leaves the pan, add all the masala and salt, cook about 2 minutes more.
  • Add salt and 500ml water.
  • Bring the water to boil, add corn-on-the-cob and peanut powder.
  • Cover the pan with the lid and cook the curry for at least 10 minutes.
  • Once the curry starts to thicken up turn off the heat.
  • The gravy thickens up more while gets cool.
  • Enjoy hot with roti or paratha.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Note:- This post was originally posted on 12th January 2010 but I have updated the post since with newer photos and content.

a brown bowl with corn on the cobs coated in a spicy peanut sauce and garnished with fresh cilantro coriander - 2

SWEETCORN AND PEANUT CURRY-KASOLI NU SAAK

Ingredients

  • 500 g corn on the cob frozen
  • 6-8 tbsp. peanuts powderd in a mixi
  • 1 medium onion pureed
  • 4-5 cloves garlic pureed
  • 2 tbsp green chilli-ginger pureed
  • ¾ cup tomato puree
  • 1 tsp red chilli powder
  • 2 tsp dry coriander and cumin powder
  • 1 tsp turmeric powder
  • ¼ to ½ tsp garam masala powder
  • Salt to taste
  • 3-4 tbsp oil
  • 2 tbsp cilantro Freshly chopped

Instructions

  • Cook cobs in Microwave for 5 minutes with few spoons of water.
  • Cut into small pieces.
  • In a heavy bottom pan, heat the oil, add mustard seeds.
  • Once seeds splutter add the onion-garic, chilli-ginger puree and cook till oil starts separating.
  • Now add tomato puree and cook till all moisture leaves the pan, add all the masala and salt, cook about 2 minutes more.
  • Add salt and 500ml water.
  • Bring the water to boil, add corn-on-the-cob and peanut powder.
  • Cover the pan with the lid and cook the curry for at least 10 minutes.
  • Once the curry starts to thicken up turn off the heat.
  • The gravy thickens up more while gets cool.
  • Enjoy hot with roti or paratha.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Tasty steamed broccoli is cooked with Bengal gram and fenugreek seeds in an onion and garlic base and flavoured with Indian masalas. It is packed with an array of textures and flavours.

Methi (fenugreek) seeds are known for their bitterness, but in this stir-fry surprisingly you won’t taste any bitterness at all, due to soaking.

We love ours with piping hot wholemeal round and soft Gujarati rotlis and butternut squash raita .

Check out our other broccoli recipes – Broccoli Rice and Broccoli and Pear Soup (Instant Pot)

Ingredients

● Broccoli – steam the broccoli before adding to the stir-fry – you may use frozen broccoli too, just thoroughly defrost before using it.

● Chana Dal / Bengal Gram – available in most of the stores. Cook before adding to the stir-fry. If not available use yellow moong daal.

● Methi seeds / Fenugreek Seeds – if you can’t find or don’t like the taste of it omit it totally. Soak before adding it to the stir-fry.

● Onion and garlic – roughly chopped.

● Spice mix – red chilli and turmeric powder, ground cumin and coriander and garam masala.

● Lemon juice

● Oil

How to cook Chana Dal/Bengal Gram

In an Instant Pot –

If you have time on your hand, soak chana daal for half an hour before adding it into the Instant Pot.

Add washed chana daal in the pan of the Instant pot along with water.

Close the lid, turn the valve to sealing and pressure cook HIGH on 7 minutes.

We need soft-cooked daal but retained its shape.

After 10 minutes NPR release the pressure manually.

In a pressure cooker –

Place washed chana daal in a pressure cooker with water, after 3 whistles turn off the heat.

Let the pressure cooker cool naturally.

Use cooked daal in this stir-fry.

On the stove – this method may take longer cooking time.

In pan add daal and water.

Bring it to boil on medium heat.

Cook the daal till done if needed add water while cooking.

How to soak Fenugreek/Methi seeds

Clean and wash the methi seeds in cold water.

In a bowl soak the seeds in cold water for 3-4 hours or overnight.

For this stir-fry drain the water and use it.

How to make Broccoli Stir-Fry with Indian Masala Step by step

  1. Heat oil in a pan, add chopped onion and garlic and saute for 3-4 minutes.

  2. Add all the spices powders.

  3. Then add methi and chana daal, mix.

  4. Tip in broccoli.

  5. Add salt and mix, stir-fry for another 3-4 minutes.

  6. Add lemon juice, mix and serve.

Serving Suggestion

Pair it with steamed boiled rice, quinoa or bulgur-wheat.

For an Indian meal serve with zucchini curry , ajwain paratha , masoor dal , basmati rice , tomato raita and kachumber salad .

Storage

Fridge – this stir-fry is best eaten immediately. It will stay fresh for up to 2 days max in the fridge but reheating will destroy the texture.

Freezer- I do not recommend freezing as the broccoli will not retain its shape and texture when defrosting.

Tips

To keep the broccoli looking bright green, steam, and then blanch in cold water immediately once cooked.

Keep aside or freeze some boiled chana daal, to make Gujarati style Chana Daal later.

A pinch of sugar adds lovely flavour to this stir-fry too.

Other Vegetable recipes:

Mains

Vegan Kale and Tofu Curry

Okra, Capsicum and Peanut Stir-fry

Sundried Tomato and Chickpea Cakes with Cashew and Oats

Black Bean and Sweet Potato Quesadilla

Dips

Gujarati Style Smokey Aubergine Dip

Superfood Broccoli, Bengal Gram and Fenugreek Seeds Stir-Fry with Indian Masala placed in a blue colour bowl - 3

Indian Broccoli Stir-Fry

Ingredients

  • 200 gram Broccoli steamed
  • ½ cup Bengal gram cooked -chana daal
  • 3 tablespoon Fenugreek seeds soaked
  • 1 medium Onion chopped
  • 3-4 cloves Garlic chopped
  • 2-3 tablespoon Oil
  • 1 teaspoon Red chilli powder
  • ½ teaspoon Turmeric powder
  • 1-2 teaspoon Ground cumin and coriander ground
  • ¼ teaspoon Garam masala
  • Salt to taste
  • Lemon juice

Instructions

  • In a heavy-based pan heat oil.
  • Add chopped onion-garlic.
  • Saute for a couple of minutes.
  • Add all the spices powders and mix.
  • Now add soaked methi (fenugreek) and cooked daal without any water.
  • Mix well and add steamed broccoli.
  • Combine everything and add salt.
  • Stir-fry the mix another couple of minutes.
  • Add lemon juice.
  • Serve hot.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.