Methi makai malai or Fenugreek and corn in a creamy gravy is a very rich and creamy dish made with fresh fenugreek leaves and sweet corn kernels. You can either use fresh corn kernels or use frozen one. Fresh fenugreek is preferred but if you don’t have access to fresh leaves, use dried leaves. Here is the recipe.
All you need is
Oil – 3 tbsp
Cloves – 3-4
Black cardamom – 2
Black peppercorns – 4-5
Cinnamon – 1 inch piece
Bay leaf – 1
Cumin seeds- 12 tsp
Onion – 1 cup ( chopped )
Ginger garlic paste – 2 tsp
Tomato puree – 2 tbsp
Cashew nuts – 6-8
Yogurt – 2 tbsp
Coriander powder – 2 tsp
Turmeric powder – 12 tsp
Red chili powder – 1 tsp
Fresh methi leaves fenugreek leaves – 12 cup ( chopped )
Corn kernels – 1 cup ( boiled till soft )
Milk – 1 cup
Lemon juice – 1 tbsp
Sugar – 12 tsp
Fresh cream – 2 tbsp
Method of preparation
Heat oil in a pan.
When the oil is hot, add cloves, black cardamom, black peppercorn, cinnamon, cumin seeds and bay leaf.
Fry for 10 seconds.
Fry for 3-4 minutes.
Add ginger garlic paste and fry till onion turns golden brown
Add tomato puree.
Cook for a minute.
Remove from heat and let it cool for 5 minutes.
Add cashew nuts and blend the mixture in a blender to make a smooth paste.
Heat the same pan and add the paste.
Add 12 cup of water.
Add yogurt and cook for a minute.
Add coriander powder, red chili powder, turmeric powder and cook for a minute.
Add fenugreek leaves and corn kernels.
Add milk and cook for 4-5 minute on low heat.
Add lemon juice, sugar and cream and cook for a minute.
Serve hot with naan or laccha paratha.
Note – You can add little extra water or milk if the gravy is too thick.