Name: Methi Corn Malai (Fenugreek and Corn Curry) recipe by Anjana Chaturvedi at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 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

Wash and chop the methi leaves. Apply some salt, cover & keep aside for 10 minutes. Squeeze & wash well with fresh water.

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.

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 and saute for a minute. Pour in the tomato puree, salt, chili powder & turmeric powder. Cook till the oil starts to separates.

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.

Serve hot with naan, roti or paratha.