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.
Recipe to make Methi Makai Malai
Methi Makai Malai / Fenugreek and Corn in a Creamy Gravy
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Ingredients
- 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
Instructions
- 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.
- Add onion.
- 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.
I made the same way but kids did not relish .kadwa taste aata raha
May be your methi was bitter.