Instant Pot Makai Ka Shorba (Spiced Corn Soup)

5 from 3 votes

Instant Pot Makai Ka Shorba (Spiced Corn Soup)

Have you been thinking about what you're going to cook tonight? How about this Makai Ka Shorba (Spiced Corn Soup) recipe that comes together in less than 30 minutes, and with 130 calories per serving, it’s a real winner.

Prep: 10

Cook: 20

Total: 30

Course: Soups

Cuisine: Indian

Servings:

Calories: 130kcal

Author: Ruchi

Ingredients

1½ cups Corn kernels grilled
2 teaspoons Oil
4 - Black Peppercorns
4 - Cloves
1 - Bay Leaf
1 small Onion finely chopped
½ cup Carrots diced
½ teaspoon Garlic powder
½ teaspoon Cumin powder
⅛ teaspoon Turmeric powder
¼ teaspoon Cinnamon powder
- - Salt to taste
1 cup Vegan milk
1½ cup Water
1 teaspoon Lemon Juice

GARNISHES

- - Sweet Corn Kernels
- - Cilantro leaves chopped

US Customary - Metric

Instructions

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.

MAKING OF THE SOUP

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.
Stir in all the spices – turmeric, cumin powder, salt, and garlic powder. Mix to combine. Now add grilled corn kernels to the Instant pot insert.
Pour in milk and water to the cooking corn mixture. Stir until combined.
Turn the Instant Pot off. Close the lid and seal the pot. Press the Manual or pressure cook button and cook the Instant Pot Makai Ka Shorba (Spiced Corn Soup) for 6 minutes on HIGH.
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 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.

Notes

VARIATIONS

» Once prepared, this shorba will last in the fridge for 5 days. Allow it to cool completely before transferring to an airtight container.

» This bhutte ka shorba contains milk, and therefore, it cannot be frozen. Why, because milk tends to separate once frozen and it will turn grainy when thawed. Hence, I recommend not freezing this shorba recipe.

» This makai ka shorba is a moderately thick soup. Exactly how much of liquid you need will depend on the texture of the soup.

If you like it chunky, then you don’t need to add extra liquid. But, if you want it smooth and creamy textured, you need to add and additional 1/4 cup of water to match the consistency you like.

» To make it healthier, feel free to add any other vegetables of your choice to this shorba. At times, I like to add broccoli and add sweet potatoes to the shorba.

» Don't like chunky soups - after blending, pass the shorba through a strainer. This will separate out all the chunky bites of corn, and you will end up with a smooth and velvety-textured soup.

COOKING TIPS

Can you grill corn ears over the cooktop? Yes, absolutely!

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 skip garlic powder? Though garlic powder adds a bright and robust flavor to this shorba. But if you are not a garlic lover, feel free to skip it altogether.

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.

Can you cook this shorba recipe on the stovetop? Yes, you can!

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.

Nutrition