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Photo of Methi corn malai by Shakuntla Tulshyan at BetterButter

Methi corn malai

Shakuntla Tulshyan
20 minutes
Prep Time
25 minutes
Cook Time
5 People
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ABOUT Methi corn malai RECIPE

Corn and fresh fenugreek cooked in a mild and rich curry. Corn methiwala /Methi corn malai or Methi makai malai is a very popular North Indian style curry. The slightly sweet taste of corn and cashew blend very well with fenugreek in this curry. Though it is made in a quite rich gravy but I have skipped adding cream in it and just added cashew paste and milk but you can add cream if you wish.Boiled fresh corn or frozen or tinned corn can be used to make Methi corn malai.

Recipe Tags

  • Veg
  • Medium
  • Others
  • Punjabi
  • Pressure Cook
  • Sauteeing
  • Main Dish

Ingredients Serving: 5

  1. 2 cups fresh fenugreek / hari methi
  2. 2 cup corn kernels / makai dana
  3. 4 small tomatoes
  4. 15 cashew nuts
  5. 1 cup milk
  6. 4 tbsp cream
  7. salt to taste
  8. 2 tsp green chilli paste
  9. 1/4 tsp cardamon pwr
  10. 1/3 tsp turmeric
  11. 1 tsp red chilli pwr
  12. 1/2 tsp sugar
  13. 1 tsp garam masala
  14. 2 tbsp cooking oil
  15. 2 tbsp butter


  1. Remove tender shoots and leaves from the the thick methi stems. Chop methi and add a tsp of salt ,cover and keep aside for 10 minutes. Now squeeze the methi leaves and wash the leaves very well with fresh water .
  2. Pressure cook corn kernels with a cup of water for 3 whistles then drain and keep aside.
  3. 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.
  4. Pressure cook the chopped tomato for a whistle and grind to make a fine puree.(don't add water in tomato while boiling
  5. 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
  6. Now add tomato puree,salt, chili powder and turmeric powder. Cook till oil starts to separate from the tomato masala
  7. Now add cashew paste in it and cook for a minute. simmer for 2-3 minutes.then add cream and mix
  8. Cover the pan and cook for a minutes on low heat. Serve hot with naan, roti or paratha.

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