Photo: Tracy Hunter · CC BY 2.0 · Wikimedia Commons

Madhyapradesh · Lunch

Bhutte Ka Kees

Traditional 3. Bhutte Ka Kees recipe

🧺 Ingredients

• 600g fresh corn kernels (4 medium cobs, grated)
• 30ml ghee
• 2.5ml mustard seeds
• 5ml cumin seeds
• 10g ginger, finely grated
• 1 green chili, chopped
• 2.5ml turmeric powder
• 5ml red chili powder (Kashmiri)
• 1 pinch asafoetida
• 250ml whole milk
• Salt to taste
• 5ml sugar (if corn is desi/starchy variety)
• 20g fresh coconut, grated
• 30ml coriander leaves, chopped
• 10ml lemon juice

👩‍🍳 How to make Bhutte Ka Kees

1. Grate corn kernels using a fine grater or pulse in mixer (do not make paste)
2. Heat ghee to 60°C on low flame
3. Add mustard seeds, wait for crackling (8 seconds), then add cumin seeds
4. Add ginger and green chili; sauté 10 seconds until fragrant
5. Add grated corn with any collected milk; stir-fry 2–3 minutes until colour lightens slightly
6. Add turmeric, chili powder, and asafoetida; mix 30 seconds
7. Pour milk and stir thoroughly
8. Season with salt and sugar (if needed)
9. Cover and simmer on low heat (85°C) for 10–12 minutes, stirring every 2 minutes
10. Mixture should thicken and corn grains should soften but remain distinct
11. Finish with coriander and lemon juice
12. ---

Track the macros of Bhutte Ka Kees and 100s of Indian dishes with Nutri Macro India.