Authentic Bhutte Ka Shorba Recipe | Easy Corn Soup for Monsoon Evenings

Sophia Elizabeth

8 months ago

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Bhutte Ka Shorba, also known as Indian corn soup, is a deliciously comforting dish made with fresh corn, milk, and aromatic spices. Traditionally, shorba is prepared using meat, but this vegetarian twist uses sweet corn as the star ingredient, making it light yet flavorful. Perfect for monsoon evenings, this warm and creamy soup is packed with nutrition and can be served as a starter or a wholesome snack.

Cooking Overview

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 2
Difficulty: Easy

Ingredients for Bhutte Ka Shorba

2 cups sweet corn kernels
2 tbsp cornflour
½ cup milk
Salt as per taste
1 medium onion (finely chopped)
1 tsp cumin seeds
2 cloves
3–4 garlic cloves (chopped)
3–4 peppercorns
1 bay leaf
2 tbsp carrot (finely chopped)
½ tsp roasted cumin powder
1 tsp coriander seeds
1 tsp turmeric (haldi)
1 small stick cinnamon
1 tbsp oil or ghee

Step-by-Step Method to Make Bhutte Ka Shorba

In a bowl, whisk together cornflour and milk to form a smooth paste without lumps.
Heat oil or ghee in a heavy-bottom pan. Add cumin seeds, cloves, cinnamon, peppercorns, bay leaf, onion, and garlic. Sauté until golden and fragrant.
Add chopped carrots, turmeric, coriander seeds, and cumin powder. Cook for 3–4 minutes on medium flame while stirring.
Mix in sweet corn kernels, salt, and enough water for desired consistency. Simmer until corn softens.
Remove bay leaf and cinnamon stick. Let the mixture cool slightly, then blend into a smooth puree.
Transfer back to the pan, add the milk-cornflour paste, and cook for 3–4 minutes. Adjust thickness by adding more water if required.
Serve hot, garnished with fresh coriander leaves or a sprinkle of black pepper.

This hearty and aromatic corn shorba is a must-try recipe for rainy evenings, pairing beautifully with hot pakoras or toasted bread.