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

By Anjana Chaturvedi  |  31st Jul 2015  |  
4.5 from 2 reviews Rate It!
  • Photo of Methi Corn Malai (Fenugreek and Corn Curry) by Anjana Chaturvedi at BetterButter
Methi Corn Malai (Fenugreek and Corn Curry)by Anjana Chaturvedi
  • Prep Time

    0

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

3548

2

About Methi Corn Malai (Fenugreek and Corn Curry) Recipe

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

Methi Corn Malai (Fenugreek and Corn Curry), a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Anjana Chaturvedi. Methi Corn Malai (Fenugreek and Corn Curry) is a dish which demands no explanations, it's a whole world of flavour in itself. Methi Corn Malai (Fenugreek and Corn Curry) is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Methi Corn Malai (Fenugreek and Corn Curry) by Anjana Chaturvedi is perfect to serve 4 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Methi Corn Malai (Fenugreek and Corn Curry).

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) (2)

Sanju Jain2 years ago

so yammy n tastfully i like it
Reply

Vineeta Ezra3 years ago

What about milk, sugar and garam masala? U didn't add them. Plz reply I want to try ur recipe.
Reply
Ketki Vaidya-Shah
2 years ago
Add the garam masala and sugar along with the other masalas. Once they are sautéed well, add the milk and cream.

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