Spicy corn curry (Bhutte ka kees)

Corn or bhutta reminds me of the monsoon in India..the beautiful  smell of fresh earth, carts selling corn roasted on red hot coal sprinkled with spices   .. they tasted awesome ! We got this outside our school only during the rainy season  and ate this standing with our shoes in water with no worries about germs or anything else in the world!  Now corn is available year round in India and there are so many varieties with "American Corn" topping the list ! 

Bhutte ka kees is a rajasthani recipe which I tasted during our visit there and I was in awe of  food and culture of this royal state. This is a simple and flavorful recipe made with fresh corn.


  • Corn --4 ( Grated)
  • Coriander powder--1 teaspoon
  • Cumin (jeera) powder--1 teaspoon
  • Chilli powder--1 teaspoon
  • Turmeric powder--1/4 teaspoon
  • Hing (asafoetida) --1/4 teaspoon
  • Lemon juice to taste
  • Salt to taste


Take oil on a pan and heat it. Add the grated corn along with all the spices above and  stir it for 2-3 minutes. Now add around 4 cups of water and cook it for around 15 minutes stiring occasionally. Cover it for another 5-6 minutes and cook it till the oil leaves the sides of the pan. Add salt and switch off the gas. Add lemon juice and serve it with fresh coriander leaves sprinkled on top. It tastes great with chapati, poori or rice.

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