Methi Corn Malai

  • Prepation Time
  •   15 mins
  • Cook Time
  •   20mins
  • Serves
  • 4 people

Ingredients to make Methi Corn Malai

  •    2 cup/80 gm - Fresh Fenugreek
  •    1.5 cup - Corn kernels
  •    4 - small Tomatoes (350 grams)
  •    15 - Cashew nuts
  •    1 cup - full fat milk
  •    2 tbsp - Cream
  •    1/4 tsp - Cardamom powder
  •    1/3 tsp - Turmeric powder
  •    3/4 tsp - Red Chilli powder
  •    1.5 tsp - Sugar
  •    1/2 tsp - Curry Masala powder
  •    2 tbsp - Cooking Oil
  •    2 tbsp - Butter

How to make Methi Corn Malai

  • Wash and chop the methi leaves. Apply some salt cover & keep aside for 10 minutes. Squeeze & wash well with fresh water.
  • Pressure cook the tomato & blend to make a fine puree. Heat oil and 1 tbsp butter in a pan. Add cumin seeds in it once the seeds start crackling add cardamom powder.
  • Now add chopped fenugreek leaves/methi pour in the tomato puree salt chili powder & turmeric powder. Cook till the oil starts to separates.
  • Pressure cook the corn kernels with a cup of water for 3 whistles drain & keep aside. Chop the cashews soak them in 3 tbsp milk for 15 minutes and then grind to form a fine paste.
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