How to make Corn Methi Masala -

Want to pamper yourself without putting in too much effort? Look no further. Corn Methi Masala is comfort food and will relax your mind in one spoonful

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Corn kernels (मकई के दाने), Fresh fenugreek leaves (methi) (ताज़ी मेथी)

Cuisine : Indian

Course : Main Course Vegetarian

For more recipes related to Corn Methi Masala checkout Corn Capsicum Masala, Makai Palak, Corn Capsicum Masala, Quick Corn Curry . You can also find more Main Course Vegetarian recipes like Spicy Lobia-Cook Smart Crispy Chestnuts-Cook Smart Kachchi Makai Dhingri Gajar Gobhi Shalgam Ka Saag

Corn Methi Masala

Corn Methi Masala Recipe Card


Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Corn Methi Masala Recipe

  • Corn kernels 1 cup

  • Fresh fenugreek leaves (methi) , chopped 1 small bunches

  • Ginger 1 inches

  • Green chilli 1

  • Tomatoes 2 medium

  • Oil 1 tablespoon

  • Cumin seeds (jeera) 1 teaspoon

  • Salt to taste

  • Coriander powder 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Dried mango powder (amchur) 1/2 teaspoon


Step 1

For pre-preparation, boil sufficient water in a non-stick pan, add corn kernels and boil for 5 minutes. Drain and keep in a bowl.

Step 2

Put ginger and green chilli in a mixer jar, add 1 tablespoon water and grind into a fine paste. Transfer into a bowl.

Step 3

Roughly chop the tomatoes, put them in the same mixer jar and grind to a fine puree. Transfer into another bowl.

Step 4

To cook, heat oil in a non-stick pan, add cumin seeds and ginger-green chilli paste, mix and sauté for 1 minute.

Step 5

Add tomato puree and salt, mix and cook on high heat for 5 minutes. Add coriander powder, red chilli powder and dried mango powder and mix well.

Step 6

Add corn kernels and fenugreek leaves and mix. Add 3-4 tablespoons water, mix and cook on low heat for 2-3 minutes.

Step 7

Transfer into a serving bowl and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.