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| Main Ingredients | Fenugreek leaves, Corn kernels |
| Cuisine | Punjabi |
| Course | Main Course Vegetarian |
| Prep Time | 16-20 minutes |
| Cook time | 11-15 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients
- 2 1/2 cups chopped fenugreek leaves
- 2 1/2 cups corn kernels, boiled
- Salt to taste
- 2 large onions, quartered
- 15-20 cashewnuts
- 8-10 almonds
- 1/2 cup Milk
- 3 tablespoons Oil
- 1/2 teaspoon Cumin seeds
- 2 teaspoons Green chilli paste
- 1 teaspoon Nutmeg powder
- 1 teaspoon Cinnamon powder
Method
- Apply salt to the fenugreek leaves and keep it aside for ten minutes. Squeeze and drain out excess water.
- Grind together onions, cashewnuts, magaz, almonds and milk with water to a fine paste.
- Heat one tablespoon oil in a non-stick pan. Add fenugreek leaves and saute for three to four minutes.
- Remove and keep it aside.
- Heat remaining oil in a non-stick pan. Add cumin seeds and as they begin to splutter add the onion ad cashew paste, green chilli paste, nutmeg powder, cinnamon powder, salt, boiled corn and sauteed fenugreek leaves and saute for three to four minutes.
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