Recipe to make Methi Makai Malai
Methi Makai Malai / Fenugreek and Corn in a Creamy Gravy
- Oil - 3 tbsp
- Cloves - 3-4
- Black cardamom - 2
- Black peppercorns - 4-5
- Cinnamon - 1 inch piece
- Bay leaf - 1
- Cumin seeds- 1/2 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 - 1/2 tsp
- Red chili powder - 1 tsp
- Fresh methi leaves / Fenugreek leaves - 1/2 cup chopped
- Corn kernels - 1 cup boiled till soft
- Milk - 1 cup
- Lemon juice - 1 tbsp
- Sugar - 1/2 tsp
- Fresh cream - 2 tbsp
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 1/2 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.