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

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.