Methi Makai Subzi


by
            
     

Added to 26 cookbooks   This recipe has been viewed 19908 times

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

Add your private note

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

Method
  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
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Sandwiches That Pack-In All Your Favourite Stuff

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email

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

Login Name
Password

Forgot Login / Passowrd?Click here

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

Your Rating


Your Rating


Reviews