This Gujarati Sweetcorn Curry recipe or Kasoli and Jugu nu Saak is an East African recipe and is made by Gujarati Indians who grew up in East Africa. My Aunties taught my Mum this recipe many years ago and it is one of our top favourite curries!

Sweetcorn and Peanut Curry - Kasoli nu Saak

What is Kasoli and Jugu Nu Saak?

In Swahili 'Kasoli' translates as 'Sweetcorn', 'Jugu' as 'Peanuts' and 'Saak' means 'Curry'. This sweetcorn and peanut curry or Makai ki Sabji is not too spicy, but creamy, mild and sweet without any addition of any sweetener.

It is specifically a Corn on the cob curry and so fun to relish with your hands. This easy, quick and fuss-free recipe requires only a handful of ingredients.

This is a great sweetcorn curry for chapatis/rotis as it is cooked in a creamy and thick peanut gravy.

If it is made with loose sweetcorn then it pairs so well with steamed plain rice or cumin rice.

Many East-African Gujaratis love to pair this curry with deep-fried Indian bread Poori or Masala Poori for Sunday breakfast.

In our family, we enjoy with phulka roti or sometimes Coconut Milk Paratha and Mixed Fruit & Nut Raita. or Butternut Squash Raita.

Whilst we are on the topic of East Africa, here is a quick cheat sheet of Swahili words that I have learnt over the years!

Jikoni-Kitchen

Bakudi-small bowl

Sani-Plate oh and 

definitely ..Hakuna Matata bana 😁

Check out our other East African recipes like Kenya Chevdo, Farali Mogo and Peanut Bhaji. 

Corn-on-the-cob and Peanut Curry

✓Vegan, quick and gluten-free 

✓A mix of carbohydrates and protein

✓ Packed with flavour and texture

✓Can be made using fresh or frozen corn on the cob

✓Plenty of gravy to scoop 

To make Corn on the cob sweetcorn curry with peanut gravy you will need:

❶ Corn on the cob - you can use frozen corn on the cob.  This curry tastes the best if using good quality corn on the cob or super sweet corn on the cob

➋ Onion/garlic/chilli/ginger paste - make a puree of these fresh ingredients

➌ Crushed or pureed tomatoes - you can use tinned plum tomatoes or tinned chopped tomatoes but puree before use to resemble a passata consistency as we need the gravy to be smooth

➍ Spice mix - Red chilli powder, turmeric powder, ground cumin and coriander and garam masala

➎ Ground peanuts - grind peanuts in a blender or spice grinder until you get peanut powder. The finer you grind the powder, the creamier the gravy. 

If you crush the peanuts into bits that are not fine, then you won't achieve a thick gravy.

The colour of the curry changes according to the colour of the peanuts being used. Lighter colour if used pink skin peanuts. We have used red peanuts. 

➏Mustard seeds - for tempering

➐ Oil - we use olive oil but you can also use sunflower or vegetable oil. 

Variations 

Makai Paka - skip the peanuts totally and add thick coconut milk for an extra creamy and delicious curry.

Makai No Chevdo - add normal dairy milk or non-dairy milk and enjoy making this traditional Gujarati recipe. 

Tips: 

You can easily omit the onion and garlic. After tempering the mustard seeds, skip the onion and garlic add the tomatoes with green chilli and ginger paste. We often eat the curry this way too and it tastes delicious!

Not everyone will find it comfortable to eat corn on the cob on its own, so when adding the cobs, add loose sweetcorn too. Alternatively, you can make the curry only with loose sweetcorn and completely omit the cobs. 

If there is a concern of peanut allergies, then skip the ground peanuts but add a little less water as the gravy will not thicken as much. Alternatively, if you are able to, you could add ground cashews but the flavour of the curry will change. 

This curry can be made in a stovetop pressure cooker and in an Instant pot. 

How to make Kasoli nu Saak step by step and video 

(Note- Follow this step by step instructions, full printable recipe with the exact measurement is at the bottom of this post)

1 - Cook the frozen / fresh cob according to instructions and then cut to get smaller pieces

2 - Heat oil and add mustard seeds

3 - Once tempered, add onion/garlic mixture

4 - Once cooked, add tomato puree

5 - Add spices 

6 - Add salt

7 - Add water

8 - Add cobs and peanut powder

9 - Cook

10 - The curry is ready when the sauce thickens.

What to serve with Sweetcorn and Peanut Curry

• If using loose sweetcorn, this curry will go wonderfully with fluffy Ghee rice or Khada Masala Rice
• Why not serve with Gujarati Kadhi for a more complete meal 

How to store

Refridgerator - this curry is fine to make in advance or you can store leftovers in the fridge. Once cooled, transfer to a sealable container and the curry will stay fresh for up to 4/5 days. 

To reheat, you will probably need to add some water as the gravy will be very thick. 

Freezer - if you have used frozen ingredients, such as frozen sweetcorn, then I do not recommend re-freezing the curry. If you have used fresh corn, then you can freeze. 

More sweetcorn recipes

1. Red Kidney Bean and Sweetcorn Curry - another East African recipe

2. Methi Corn Bhajiyas

3. Barbeque Sweetcorn with Roasted Pepper

4. Corn and Rajma Pulao

5. Sweetcorn and Pumpkin Seeds Salad

6. Grilled corn, Nectarine and Mixed Bean Salad

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sweetcorn, peanuts, makai, corn on the cob

mains

East-African

KASOLI JUGU NU SAAK | Corn-on-the-Cob Peanut Curry | મકાઈ સીંગદાણા નુ શાક | मकई और मूंगफली की सब्जीhttps://www.youtube.com/watch?v=9p3JUGX3UegThis delicious Sweetcorn and peanut Curry recipe or Kasoli and Jugu nu Saak is an East African recipe and is made by Gujarati/Sikh Indians who grew up in East Africa. It is quick, easy and flavoursome.https://www.youtube.com/watch?v=9p3JUGX3Ueg2020-04-30

Yield: 3-4 servings

Author: Hayley Dhanecha

SWEETCORN AND PEANUT CURRY-KASOLI NU SAAK

This Gujarati Sweetcorn Curry recipe or Kasoli and Jugu nu Saak is an East African recipe and is made by Gujarati Indians who grew up in East Africa. It is tasty, delicious and quick.

Prep time: 5 MCook time: 15 MTotal time: 20 M

Ingredients:

• 500g corn-on-the-con (i used frozen, much easy)
• 6-8tbsp.  cup peanuts(powderd in a mixi)
• 1 medium onion puree
• 4-5 cloves garlic pureed
• 2 tbsp green chilli-ginger puree
• 3/4 to 1 cup tomato puree
• 1tsp red chilli powder
• 2tsp dry coriander and cumin powder
• 1 tsp turmeric powder
• 1/4 to 1/2 tsp garam masala powder
• Salt to taste
• 3-4tbsp oil
• Freshly chopped coriander 

Instructions:

1. Cook cobs in Microwave for 5 minutes with few spoons of water.
2. Cut into small pieces.
3. In a heavy bottom pan, heat the oil, add mustard seeds.
4. Once seeds splutter add the onion-garic, chilli-ginger puree and cook till oil starts separating.
5. Now add tomato puree and cook till all moisture leaves the pan, add all the masala and salt, cook about 2 minutes more.
6. Add salt and 500ml water. 
7. Bring the water to boil, add corn-on-the-cob and peanut powder.
8. Cover the pan with the lid and cook the curry for at least 10 minutes.
9. Once the curry starts to thicken up turn off the heat.
10. The gravy thickens up more while gets cool.
11. Enjoy hot with roti or paratha. 

Notes:

You can skip onion-garlic in this recipe, still tastes so delicious.
Omit peanuts if it doesn't suit you.
Loose frozen sweetcorn kernels can be used for this recipe too.

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

https://www.jcookingodyssey.com/2010/01/sweetcorn-peanut-curry.html

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PIN SWEETCORN CURRY FOR LATER

Note:- This post was originally posted on 12th January 2010 but I have updated the post since with newer photos and content.