Bhutte ka Kees (Indore Grated Corn)

At Indore's night food market Sarafa, vendors stir huge pans of bhutte ka kees: freshly grated corn cooked in ghee and milk until creamy, then topped with coconut, coriander and lemon. Sweet, savoury and comforting.

Video by Your Food Lab on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 15 min
• Cook 20 min
• Vegetarian · gluten-free · Mild
• Famous in Madhya Pradesh

Ingredients

• 4 fresh corn cobs (or 400 g frozen corn, coarsely blended)
• 2 tbsp ghee
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 pinch asafoetida
• 2 green chillies, finely chopped
• 1 tsp grated ginger
• ¼ tsp turmeric
• 250 ml milk
• 1 tsp sugar
• ¾ tsp salt
• 1 tbsp lemon juice
• 2 tbsp grated coconut and fresh coriander
• sev to serve (optional)

Method

1. Grate the corn off the cobs on a coarse grater (or pulse frozen corn).
2. Heat the ghee, add mustard and cumin seeds, asafoetida, chillies and ginger.
3. Add the grated corn and turmeric and cook on medium heat for 5 minutes, stirring.
4. Pour in the milk, add sugar and salt and cook for 8–10 minutes until thick and creamy.
5. Finish with lemon juice, coconut and coriander, top with sev and serve warm.

Tip: Young, juicy corn gives the best texture – avoid very starchy old cobs.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.