Corn Methi Malai
by Kunjal Rangwala
25 Aug 2011
This recipe has been viewed 62902 times
For the corn lovers. . . Amazing creamy dish made with sweet corn kernels and fresh fenugreek leaves!!
Corn Methi Malai recipe - How to make Corn Methi Malai
Preparation Time: Cooking Time: Total Time:
Makes 4 to 5 servings
To Be Grounded Into A White Paste
2 large onions diced
2 tbsp cashewnuts (kaju)
3 tbsp watermelon seeds
2 almonds (badam)
1/2 cup milk
Other Ingredients
2 1/2 cups chopped fenugreek (methi) leaves
3 tbsp oil
1/2 tsp cumin seeds (jeera)
2 tsp green chilli paste
1 tsp nutmeg (jaiphal) powder
1 tsp cinnamon (dalchini) powder
2 1/2 cups boiled sweet corn kernels (makai ke dane)
salt to taste
Method
- Method
- Apply some salt on the fenugreek leaves and keep aside for 10 minutes.
- Drain and squeeze out the excess water. Keep aside.
- Heat 1 tbsp of oil in a broad pan, add the fenugreek leaves and saute on a medium flame for 3 to 4 minutes.
- Remove from the flame and keep aside.
- Heat the remaining oil in the same pan and add the cumin seeds.
- When the seeds crackle, add the prepared white paste,green chilli paste,nutmeg powder,cinnamon powder,salt, boiled corn and sauteed fenugreek leaves and cook on a medium flame for 3-4 minutes.
- Serve hot.
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