Makai Ka Shorba Spiced Corn Soup Instant Pot Recipe Ruchiskitchen

But wait, there’s more! This nourishing Instant pot shorba is picky-eater approved, vegan, and gluten-free too! Pair it with a side of skillet rolls for a well-rounded meal.

What is the secret to this flavor-packed Makai Ka Shorba (Spiced Corn Soup)?

How to make Makai Ka Shorba (Spiced Corn Soup)?

Makai ka shorba is also known as bhutte ka shorba or makki ka shorba. Since this shorba is made from grilled corn, the other name for this shorba is Bhune bhutte ka shorba – meaning roasted spiced corn soup. Traditionally, shorba, a Persian delicacy, is prepared by simmering meat in boiling water along with salt and aromatic spices. And today’s recipe Makai Ka Shorba just that – a perfect combination of corn and spices that gives this recipe a very distinct flavor. To up the health quotient of this shorba, carrots are added, as they are full of vitamins and antioxidants. This makai ka shorba gets the bulk of its flavor from turmeric, cinnamon, garlic powder, and cumin seeds. The combo of these seasonings works together and takes this dish to a whole new level. Water and milk are added to obtain the right consistency. When cooked together, this shorba is a guilt-free but completely satisfying meal that you have been craving for.

Grill the corn Making of the soup

Let’s begin with Step 1 – Grill the corn

Turn the grill on. Place the corn on the hot grill.
Cook the corn over the hot grill for 8-10 minutes per side or until done, turning frequently.
Once the corn has charred, allow it to cool until comfortable enough to handle. Once it’s cooled, hold the corn cob vertically on a plate. Using a sharp knife cut down on the corn and slice the kernels off the cob.
Set the corn kernels aside.
Turn the Instant Pot to ‘Saute mode.’ Once it displays ‘hot,’ add oil to the insert. Add cloves, peppercorns, and bay leaf and sauté for 1 minute. This way, the whole spices will release more flavor.
Add chopped onions.
Cook for 2-3 minutes until onions are soft and fragrant.
Add diced carrots and cook for another 2 minutes.
Now add grilled corn kernels to the Instant pot insert.
Pour in milk and water to the cooking corn mixture.
Stir until combined.
Once the cooking time has elapsed, turn off the Instant Pot. Allow the pressure to release naturally. When the pin drops, carefully open the lid.
Just before you blend the bisque, remove the bay leaf and discard.
Blend the shorba using an immersion blender until smooth and creamy. PROTIP – If you like a chunky corn shorba, you can just give a few swirls of the immersion blender, rather than blending it smooth. For a creamy consistency, blend the shorba until it reaches a sauce-like consistency. Add 1/4 cup of water and bring it to a boil again. Sprinkle lemon juice. Garnish with sweet corn kernels, cilantro leaves, and be prepared for everyone lining up for seconds.

To cook corn on the stovetop – Place an ear of corn right on a burner. Turn the flame to medium-high. Roast the corn over the fire, turning every minute until the kernels are grilled all around the corn. Can you store-bought corn kernels for Makai ka Shorba? Of course! To make life easier, use a can of store-bought sweet corn kernels for this recipe. Open your can of corn, drain in a colander and rinse under tap water. Drain the excess liquid by putting the kernels into the strainer. Transfer the corn kernels to a bowl, add 1 teaspoon of oil, and toss to coat. Preheat the oven at 375 degrees F. Spread the greased corn kernels on the tray and bake in the preheated oven for 10 minutes or until grilled.

To cook on the stovetop, follow the directions till step 8. After that, cover the cooking pan with a lid. Lower the flame and allow the shorba to simmer on a medium flame for 15-20 minutes until the corn is cooked through and soft. After the cooking time, take the shorba of the flame. Remove the bay leaf and discard it. Blend the shorba using an immersion blender until smooth and creamy.

To make it a filling meal, we enjoy bhutte ka shorba with – » Bread – any bread is an excellent complement to this shorba. I like to pair it with homemade garlic knots or whole wheat honey bread. » Salads – leafy garden salads make a great combo with this shorba. » Or a side of baked potatoes – yum, this one is my ultimate favorite! So, grab your spoon and let’s dig into this corn shorba and savor every moment of it. Let me know in the comments if you try this recipe. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.