Methi Corn Malai Fenugreek And Corn Curry Recipes
METHI CORN MALAI, FENUGREEK AND CORN CURRY
Corn and fresh fenugreek cooked in a mild and rich curry.
Provided by Anjana Chaturvedi
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Remove tender shoots and leaves from the the thick methi stems.
- Chop methi and apply a tsp of salt ,cover and keep aside for 10 minutes.
- Now squeeze the methi leaves and wash the leaves very well with freash water .
- Pressure cook corn kernels with a cup of water for 3 whistles then drain and keep aside.
- Chop cashews and soak them in 3 tbsp milk for 15 minutes or micro for a minute.
- Grind the soaked cashew and make a fine paste.
- Pressure cook the chopped tomato for a whistle and grind to make a fine puree.(don't add water in tomato while boiling)
- Heat oil and 1 tbsp butter in a pan.Add cumin seeds in it,when cumin start crackling add cardamom powder.
- Now add chopped fenugreek leaves/methi and saute for a minutes
- Now add tomato puree,salt, chili powder and turmeric powder.
- Cook till oil starts to separate from the tomato masala.
- Now add cashew paste in it and cook for a minute.
- simmer for 2-3 minutes.then add cream and mix
- Cover the pan and cook for a minutes on low heat.
- Serve hot with naan, roti or paratha.
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