You are here: Home > Videos > Course > Main Course > Sabzis, Curries > Curries Sabzis with Gravies > Methi Makai Subzi Video by Tarla Dalal Methi Makai Subzi Video by Tarla Dalal Viewed 16724 times Sweet corn kernels heartily coated with a thick gravy, rich in the goodness of methi. Tweet Recipe Description for Methi Makai Subzi Preparation Time: 10 minsCooking Time: 10 mins Makes 3 servings Show me for servings Ingredients 3/4 cup chopped fenugreek (methi)1 1/2 cups boiled sweet corn kernels (makai ke dane)3/4 cup thinly sliced onions1 cup milk2 tbsp chopped cashewnuts (kaju)1/2 tsp finely chopped garlic (lehsun)1/2 cup fresh thick curds (dahi)2 tsp besan (bengal gram flour)1/2 tsp turmeric powder (haldi)2 tbsp oil1/2 tsp cumin seeds (jeera)1 tsp coriander (dhania) powder1 tsp green chilli paste salt to taste Method Combine the onions, milk, cashews and garlic in a deep kadhai, mix well and cook on a medium flame for 4 to 5 minutes or till the onions turn soft. Sprinkle approx. 2 tbsp of water if the milk dries up.Cool and blend in a blender to a smooth paste. Keep aside.Combine the curds, besan, turmeric powder and 3 tbsp of water in a bowl and whisk well till no lumps remain. Keep aside.Heat the oil in a broad non-stick pan, add the cumin seeds.When the seeds crackle, add the fenugreek leaves, coriander powder and 2 tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring continuously.Add the corn, onions paste, curd-besan paste, green chilli paste, salt and ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.Serve immediately. See step by step images of Methi Makai Subzi recipe RECIPE SOURCE : Corn