Methi Corn Malai (Fenugreek and Corn Curry) | How to make Methi Corn Malai (Fenugreek and Corn Curry)

25 reviews
Rate It!
By Anjana Chaturvedi
Created on 31st Jul 2015
  • Methi Corn Malai (Fenugreek and Corn Curry), How to make Methi Corn Malai (Fenugreek and Corn Curry)
Methi Corn Malai (Fenugreek and Corn Curry)by Anjana Chaturvedi
  • Methi Corn Malai (Fenugreek and Corn Curry) | How to make Methi Corn Malai (Fenugreek and Corn Curry) (410 likes)

  • 25 reviews
    Rate It!
  • By Anjana Chaturvedi
    Created on 31st Jul 2015

About Methi Corn Malai (Fenugreek and Corn Curry)

Corn and fresh fenugreek cooked in a mild and rich curry.

  • Prep Time0mins
  • Cook Time20mins
  • Serves4People
Methi Corn Malai (Fenugreek and Corn Curry)

Ingredients to make Methi Corn Malai (Fenugreek and Corn Curry)

  • 2 cup/80 gm Fresh fenugreek/hari methi
  • 1.5 cup Corn kernels/makai ke daaney
  • 4 small Tomatoes (350 grams)
  • 15 Cashew nuts/kaju
  • 1 cup full fat milk/doodh
  • 2 tbsp cream
  • 1/4 tsp cardamom powder/elaichi powder
  • 1/3 tsp Turmeric powder / Haldi powder
  • 3/4 tsp Red Chilli powder / Laal mirch powder
  • 1.5 tsp Sugar /Chini
  • 1/2 tsp Garam masala powder
  • 2 tbsp cooking oil
  • 2 tbsp Butter

How to make Methi Corn Malai (Fenugreek and Corn Curry)

  1. Wash and chop the methi leaves. Apply some salt, cover & keep aside for 10 minutes. Squeeze & wash well with fresh water.
  2. 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.
  3. 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.
  4. Now add chopped fenugreek leaves/methi and saute for a minute. Pour in the tomato puree, salt, chili powder & turmeric powder. Cook till the oil starts to separates.
  5. Add in the cashew paste & boiled corn and cook for another minute. Simmer and cook for 2-3 minutes, then add in the cream and mix well. Cover the pan and cook for a minutes on low heat.
  6. Serve hot with naan, roti or paratha.
My Tip: If fresh methi is not available then use 4 tbsp of kasoori methi. Soak it in water for 10 minutes. Discard the water, wash again and use.

Reviews for Methi Corn Malai (Fenugreek and Corn Curry) (25)

Vijaya Vijaya2 months ago
5th point it is mentioned add cashew and boiled corn.
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Rinky Valecha Tarani5 months ago
add with methi
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poonam sk5 months ago
What about the corn????should we eat is seperate
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Anushree Shenolikar7 months ago
what about the corn. when they are to be added
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Amarjeet kaur7 months ago
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Seema Goyal8 months ago
Thank you for recipe
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Shija Alex10 months ago
This recipe is incomplete....,,
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Bhanu Ganatra10 months ago
When to add one cup milk & corn
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Shobana Jhawar10 months ago
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Aroma Khan10 months ago
wen to add corn??
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Vrinda Rajendran10 months ago
Sorry to say that there is no mention of corn in the steps. Seems to be a good recipe. I would love to try it
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Swati Guptaa year ago
my family loved it thanks very easy and tasty
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Shoba Bharathraja year ago
delicious
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Anitha Ca year ago
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Vineeta Gattania year ago
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Asha Arva year ago
when to add corn? u have not mentioned at all.
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Ketki Vaidya-Shaha year ago
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Koki Chauhana year ago
i tried dis nd it was yummy..tysm anjana...
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Chhavi Agarwala year ago
You have not mentioned when to add corn kernels???
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Meenal Bhatia year ago
wow.....tasty
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ASHOK sharmaa year ago
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Suman Chhaperiaa year ago
recipe is not complete
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Archana Karodea year ago
superb
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Archana Pandeya year ago
in d traditional recipe no tom is used
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kiran iyera year ago
when do we add the 1 cup milk, garam masala and corn?
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