Corn Methi Malai

by Kunjal Rangwala

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Added to 27 cookbooks This recipe has been viewed 62824 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: 20 mins Cooking Time: 15 mins Total Time: 35 mins 4Makes 4 to 5 servings
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Ingredients

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

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.