How to Make Corn and Methi Curry with Cream

Methi Malai Corn: Sweet corn and fenugreek leaves joined together in a cashew and tomato based gravy finished with cream

Serves 5-6 people

Ingredients:

300 gm sweet corn kernels (boiled)

200 gm chopped methi leaves (fenugreek leaves – fresh or frozen)

10 g or 12 cashews

3 tbsp butter

100 gm onion (diced)

200 gm tomatoes (chopped)

1 tsp crushed ginger

1 tsp crushed garlic

3-4 green chilies (finely chopped)

1 tsp chili powder

1 tsp cumin seeds powder

1 tsp dhania powder (coriander powder)

1 tsp cumin seeds

2 black cardamoms

3” cinnamon stick

1 cup/150 ml milk

100 ml double cream or fresh malai

Salt to taste

Method:

In a kadhai (deep round pan) melt 2 tbsp butter, add cashews and diced onions. Also add crushed ginger and garlic with chopped green chilies. Saute for few minutes until onions are light brown.

Add tomatoes and fry till the tomatoes are soft. Keep the flame medium during this process. When there’s some water left from the tomatoes, add coriander powder, red chili powder, cumin seed powder and some salt. Fry for a minute or two until the oil begins to separate.

Switch off the flame, let it cool and then blend it into a creamy paste using some water. Add just enough water to help the blending process.

On the other hand, fry the chopped fenugreek leaves in a pan with a tsp of oil. Soften the leaves and let the water almost dry. Then, add boiled sweet corn kernels to the leaves and a pinch of salt.

Cook this mixture for 5-7 minutes until mixed together.

In the kadhai, add 1 tbsp butter and splatter cumin seeds, cinnamon stick with black cardamoms. Pour in the prepared paste and fry for few minutes. You should see the oil beginning to ooze out.

Now add the sweet corn and fenugreek mixture. Cook it for few minutes.

Take about 2 tbsp of the cooked masala and mix in the milk. Now pour this milk in the cooking mixture.

Once its boiling let it simmer for few minutes on low to medium flame. You will again see some oil oozing out now add cream and switch off the flame.

Before switching off adjust the consistency and taste the seasonings.

You can keep the consistency as per your choice – semi dry or gravy consistency. Use milk/cream to loosen up the gravy if needed.

Garnish with cream and serve with parathas or naans (Indian breads).