Skip to Main Content

Makka Masala

1/2 cup oil (olive or canola)
1 Tbsp. mustard seed
2 Tbsp. cumin seed
1 Tbsp. ajwan seed
2 large red onions, finely chopped
1 Tbsp. turmeric powder
2 Tbsp. finely chopped fresh garlic
2 Tbsp. finely chopped fresh jalapeño
1 14- to 16-oz. can coconut milk
1/2 cup lemon juice
1 tsp. salt
3 lbs. frozen or canned corn kernels
1/2 cup chopped cilantro

• In a large, heavy pan, heat oil and fry mustard seeds until they begin to pop. Add cumin and ajwan seed and heat for 2 minutes. Add onions and turmeric and fry for 5 minutes until onions are translucent. Add garlic and jalapeño, stirring regularly, and fry for several minutes. Add coconut milk, lemon juice, and salt. Add corn. Reduce heat to medium, cover, and cook until corn is fully heated and soft.
• Add cilantro just before serving and stir well. Serve hot with rice, or chill for a delicious salad.

Serves 4-6