Corn & Pea Recipe- Authentic Indian Style with Coconut & Fenugreek

Last Updated on 4 months by Neha Deshmukh

Corn & Pea Recipe- Authentic Indian Style with Coconut & Fenugreek

Hey everyone! If you’re looking for a vibrant, flavorful Indian side dish that’s surprisingly easy to make, you’ve come to the right place. This Corn & Pea recipe (or Mattar Makai ki Sabzi as we call it at home) is a staple in my family, especially during the cooler months. It’s comforting, packed with goodness, and smells absolutely divine while it’s cooking. I first made this when I was trying to recreate my grandmother’s cooking, and honestly, it’s become a family favorite!

Why You’ll Love This Recipe

This isn’t just another corn and pea dish. The combination of sweet corn, tender peas, fragrant coconut, and earthy fenugreek leaves creates a truly unique flavor profile. It’s a little sweet, a little spicy, and totally addictive. Plus, it comes together in under 30 minutes, making it perfect for a weeknight meal or a festive gathering. It’s a wonderfully versatile dish that’s sure to impress!

Ingredients

Here’s what you’ll need to make this delicious Corn & Pea recipe:

• 2 tbsp oil
• 1 tsp cumin seeds
• Pinch of asafetida (hing)
• ¼ cup onion ginger-garlic paste (about 60ml)
• ½ cup corn kernels (about 80g)
• ½ cup green peas (about 80g)
• 1 medium tomato, chopped
• 1 green chili, finely chopped (adjust to your spice preference!)
• 1 tsp red chili powder (adjust to your spice preference!)
• ¼ tsp turmeric powder (about 1g)
• 1 tsp coriander powder (about 5g)
• ¼ cup desiccated coconut (about 30g)
• ½ cup natural yogurt (about 120ml)
• Dried fenugreek leaves (Kasuri Methi) – about 1 tbsp crushed
• ¼ tsp garam masala powder (about 1g)
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)

Ingredient Notes

Let’s talk about a few key ingredients that really make this recipe shine:

• Asafetida (Hing): Don’t skip this! A tiny pinch adds a wonderful savory depth. It’s especially important if you’re avoiding onion and garlic.
• Desiccated Coconut: This adds a lovely sweetness and texture. While fresh coconut is amazing, desiccated coconut is much more convenient for everyday cooking.
• Dried Fenugreek Leaves (Kasuri Methi): These have a unique, slightly bitter flavor that complements the sweetness of the corn and peas beautifully. Crush them between your palms before adding to release their aroma.
• Spice Levels: Indian cooking is all about personal preference! Feel free to adjust the amount of red chili powder and green chilies to suit your taste. Some families in Rajasthan love a really fiery version, while others prefer it milder.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Once hot, add the cumin seeds and asafetida. Let them splutter – this releases their flavors.
2. Add the onion-ginger-garlic paste and sauté for about 5 minutes, or until it’s lightly browned and fragrant. Don’t rush this step; a good base is key!
3. Now, add the corn kernels and green peas. Mix well and sauté for another 2-3 minutes.
4. Stir in the chopped tomato and green chili. Add the red chili powder, turmeric powder, and coriander powder. Cook until the tomatoes soften and become mushy – about 5-7 minutes.
5. Time for the magic! Mix in the desiccated coconut, yogurt, and dried fenugreek leaves. Stir well and cook for about 5 minutes, or until the mixture thickens.
6. Finally, sprinkle in the garam masala powder and salt to taste. Give it one last good stir.
7. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcook the vegetables! You want them to retain a little bit of crunch.
• If the mixture becomes too dry, add a splash of water.
• For a richer flavor, use full-fat yogurt.
• Always taste and adjust the seasoning as you go.

Variations

• Vegan Adaptation: Simply swap the yogurt for a plant-based yogurt alternative like cashew or soy yogurt.
• Spice Level Adjustment: Reduce or omit the green chili and red chili powder for a milder flavor. My friend, Priya, makes a super mild version for her kids!
• Quick Version using Frozen Vegetables: Feel free to use frozen corn and peas to save time. No need to thaw them first – just add them directly to the pan.
• Festival Adaptations: This dish is fantastic as a side with a larger meal, especially during festivals like Holi. It pairs beautifully with puri and aloo sabzi.

Serving Suggestions

This Corn & Pea recipe is incredibly versatile. You can serve it:

• As a side dish with roti or rice.
• With dal and sabzi for a complete Indian meal.
• As a filling for paratha or puri.
• Even as a light snack on its own!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors meld together!

FAQs

1. What is the purpose of adding asafetida (hing) to this recipe?

Asafetida adds a unique savory flavor and aids digestion. It’s a little goes a long way!

2. Can I use fresh coconut instead of desiccated coconut?

Absolutely! About ½ cup of grated fresh coconut would work beautifully.

3. How can I adjust the spice level of this corn and pea dish?

Reduce or omit the green chili and red chili powder. You can also add a pinch of sugar to balance the heat.

4. What is the best way to serve this dish to make it a complete meal?

Serve it with roti, rice, and a lentil dish (dal) for a satisfying and balanced meal.

5. Can this recipe be made ahead of time? If so, how should it be stored?

Yes, you can make it a day ahead! Store it in an airtight container in the refrigerator and reheat gently before serving.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!