Methi Makai Subzi

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

Added to 28 cookbooks   This recipe has been viewed 24631 times

Sweet corn kernels heartily coated with a thick gravy, rich in the goodness of methi.

Add your private note

Methi Makai Subzi recipe - How to make Methi Makai Subzi

Preparation Time:    Cooking Time:    Total Time:     Makes 3 servings
Show me for servings

  1. 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.
  2. Cool and blend in a blender to a smooth paste. Keep aside.
  3. Combine the curds, besan, turmeric powder and 3 tbsp of water in a bowl and whisk well till no lumps remain. Keep aside.
  4. Heat the oil in a broad non-stick pan, add the cumin seeds.
  5. 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.
  6. 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.
  7. Serve immediately.

RECIPE SOURCE : CornBuy this cookbook

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with, the accounts will be merged. If the respective id is not registered, a new account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.


Methi Makai Subzi
 on 08 Jul 16 10:42 AM

Thanks for this lovely recipe. Just love the corn and methi combo.