Bhutte Ka Kees

This beloved street food from Madhya Pradesh transforms fresh corn into a rich, creamy curry that's bursting with aromatic spices. The combination of grated and chopped corn creates the perfect texture, while milk adds luxurious creaminess that makes this dish absolutely irresistible.

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Course: Main Course, Side Dish

Cuisine: Indian

Keyword: Curry, Vegetarian

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 285kcal

Equipment

Ingredients

5 medium fresh corn cobs 4 grated, 1 finely chopped
4 tbsp oil or ghee
1/2 tsp cumin seeds
1/8 tsp asafoetida hing
2 tsp ginger paste
1/2 tsp green chili paste
1 1/2 tsp salt
1 cup whole milk
1 tbsp fresh coriander finely chopped
1/2 cup fresh grated coconut

Instructions

Grate four corn cobs using a coarse grater and finely chop the kernels from the fifth cob. Set aside.
Heat oil or ghee in a heavy-bottomed pan over medium heat.
Add cumin seeds and let them splutter, then add asafoetida and ginger paste.
When the ginger paste turns light brown and aromatic, add the grated and chopped corn.
Add green chili paste and salt, mixing well to combine.
Slowly pour in the milk while stirring constantly to prevent curdling.
Bring the mixture to a boil, then reduce heat and simmer until corn is tender and mixture thickens, about 10-12 minutes.
Stir frequently to prevent sticking to the bottom of the pan.
Garnish with fresh chopped coriander and grated coconut before serving.

Notes

Use the freshest, sweetest corn available for the best flavor and natural sweetness.

Stir constantly when adding milk to prevent it from curdling or sticking to the pan.

The mixture of grated and chopped corn creates the ideal texture - creamy yet with pleasant corn kernel bites.

If the mixture becomes too thick, add a little more milk; if too thin, simmer uncovered to reduce.

Ghee provides richer flavor than oil, but both work well depending on your preference.

This dish can be made ahead and reheated gently, adding a splash of milk if needed to restore creaminess.

Nutrition