Corn Methi Malai Gravy Recipe
A vegetarian Punjabi recipe with methi leaves (fenugreek leaves), sweet corn, onion - finely chopped. Ready in 30 min, serves 4.
Curated byHarpreet Singh🇮🇳
Instructions
22 steps- 1
To begin making Corn Methi Malai Recipe, the first step is to wash the fenugreek leaves/methi leaves thoroughly and roughly chop them
methi leaves (fenugreek leaves)(2 cups)sweet corn(1/2 cup) - 2
Soak the cashew nuts in warm water for a minimum of 15 minutes
whole cashews - soaked in warm water for minutes(15) - 3
In a pressure cook add the sweet corn along with 2 tablespoons of water and pressure cook for 1 whistle
sweet corn(1/2 cup)whole cashews - soaked in warm water for minutes(15) - 4
Turn off the flame and allow the pressure to release naturally
- 5
Drain the water and keep the corn aside
sweet corn(1/2 cup)whole cashews - soaked in warm water for minutes(15) - 6
In a pan, heat oil on medium flame
- 7
Once the oil is hot, add chopped onions and saute until translucent
onion - finely chopped(1)tomatoes - finely chopped(2) - 8
Next add chopped tomatoes and cook until the tomatoes are soft and mushy
onion - finely chopped(1)tomatoes - finely chopped(2) - 9
Turn off the flame and allow the mixture to cool
- 10
Add the cooked tomatoes and onions to a mixer along with the soaked cashews and grind everything together to form a smooth paste
onion - finely chopped(1)tomatoes - finely chopped(2)whole cashews - soaked in warm water for minutes(15) - 11
Keep aside
- 12
In a heavy bottomed pan, heat butter on low flame
teaspoons butter(2) - 13
Once the butter becomes frothy, add the spices - cardamom, cumin seeds, cinnamon, cloves and black peppercorns
sweet corn(1/2 cup)teaspoons butter(2)cloves cardamom (elaichi) pods/seeds(2)cumin seeds (jeera)(1 teaspoon)inch cinnamon stick (dalchini)(1/2)cloves (laung)(2)whole black peppercorns(3)whole black peppercorns(3) - 14
Saute in the butter until the spices turn aromatic
teaspoons butter(2) - 15
Next add the ground onion tomato mixture, required amount of salt, turmeric powder, chilli powder and dry mango powder to it
onion - finely chopped(1)turmeric powder (haldi)(1/4 teaspoon)red chilli powder(1/2 teaspoon)amchur (dry mango powder)(1/2 teaspoon) - 16
Mix and cook for a minute until raw smell of the spices go away
- 17
Now add roughly chopped methi leaves and cooked corn kernels
methi leaves (fenugreek leaves)(2 cups)sweet corn(1/2 cup)onion - finely chopped(1)tomatoes - finely chopped(2) - 18
Stir and cook simmered on a medium flame until oil separates
- 19
Finally add sugar and cream to the Corn Methi mixture, stir well and cook on a completely low flame for two minutes
methi leaves (fenugreek leaves)(2 cups)sweet corn(1/2 cup)whole cashews - soaked in warm water for minutes(15)fresh cream(1/2 cup)sugar(1/2 teaspoon) - 20
Turn off the flame
- 21
The delicious corn methi malai gravy is ready
methi leaves (fenugreek leaves)(2 cups)sweet corn(1/2 cup) - 22
Serve Corn Methi Malai Gravy Recipe along with hot Phulkas or Naan along with a Kala Chana Salad and Lauki Raita to make it a complete Sunday night dinner
methi leaves (fenugreek leaves)(2 cups)sweet corn(1/2 cup)
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Corn Methi Malai Gravy Recipe
A vegetarian Punjabi recipe with methi leaves (fenugreek leaves), sweet corn, onion - finely chopped. Ready in 30 min, serves 4.
Curated byHarpreet Singh🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
22 steps- 1
To begin making Corn Methi Malai Recipe, the first step is to wash the fenugreek leaves/methi leaves thoroughly and roughly chop them
methi leaves (fenugreek leaves)(2 cups)sweet corn(1/2 cup) - 2
Soak the cashew nuts in warm water for a minimum of 15 minutes
whole cashews - soaked in warm water for minutes(15) - 3
In a pressure cook add the sweet corn along with 2 tablespoons of water and pressure cook for 1 whistle
sweet corn(1/2 cup)whole cashews - soaked in warm water for minutes(15) - 4
Turn off the flame and allow the pressure to release naturally
- 5
Drain the water and keep the corn aside
sweet corn(1/2 cup)whole cashews - soaked in warm water for minutes(15) - 6
In a pan, heat oil on medium flame
- 7
Once the oil is hot, add chopped onions and saute until translucent
onion - finely chopped(1)tomatoes - finely chopped(2) - 8
Next add chopped tomatoes and cook until the tomatoes are soft and mushy
onion - finely chopped(1)tomatoes - finely chopped(2) - 9
Turn off the flame and allow the mixture to cool
- 10
Add the cooked tomatoes and onions to a mixer along with the soaked cashews and grind everything together to form a smooth paste
onion - finely chopped(1)tomatoes - finely chopped(2)whole cashews - soaked in warm water for minutes(15) - 11
Keep aside
- 12
In a heavy bottomed pan, heat butter on low flame
teaspoons butter(2) - 13
Once the butter becomes frothy, add the spices - cardamom, cumin seeds, cinnamon, cloves and black peppercorns
sweet corn(1/2 cup)teaspoons butter(2)cloves cardamom (elaichi) pods/seeds(2)cumin seeds (jeera)(1 teaspoon)inch cinnamon stick (dalchini)(1/2)cloves (laung)(2)whole black peppercorns(3)whole black peppercorns(3) - 14
Saute in the butter until the spices turn aromatic
teaspoons butter(2) - 15
Next add the ground onion tomato mixture, required amount of salt, turmeric powder, chilli powder and dry mango powder to it
onion - finely chopped(1)turmeric powder (haldi)(1/4 teaspoon)red chilli powder(1/2 teaspoon)amchur (dry mango powder)(1/2 teaspoon) - 16
Mix and cook for a minute until raw smell of the spices go away
- 17
Now add roughly chopped methi leaves and cooked corn kernels
methi leaves (fenugreek leaves)(2 cups)sweet corn(1/2 cup)onion - finely chopped(1)tomatoes - finely chopped(2) - 18
Stir and cook simmered on a medium flame until oil separates
- 19
Finally add sugar and cream to the Corn Methi mixture, stir well and cook on a completely low flame for two minutes
methi leaves (fenugreek leaves)(2 cups)sweet corn(1/2 cup)whole cashews - soaked in warm water for minutes(15)fresh cream(1/2 cup)sugar(1/2 teaspoon) - 20
Turn off the flame
- 21
The delicious corn methi malai gravy is ready
methi leaves (fenugreek leaves)(2 cups)sweet corn(1/2 cup) - 22
Serve Corn Methi Malai Gravy Recipe along with hot Phulkas or Naan along with a Kala Chana Salad and Lauki Raita to make it a complete Sunday night dinner
methi leaves (fenugreek leaves)(2 cups)sweet corn(1/2 cup)
Rate this recipe
