How to make Methi Corn Malai -

Methi and sweet corn cooked together in a gravy

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Fenugreek leaves, Sweet corn Niblets (स्वीट कॉर्न के दाने)

Cuisine : Punjabi

Course : Main Course Vegetarian

For more recipes related to Methi Corn Malai checkout Methi Tomato Paneer, Methi Chole, Sukhi Metho Wadiyaan, Methi Kela Sev . You can also find more Main Course Vegetarian recipes like Stuffed Tindas Alleppey Vegetable Curry Urlai Vathakal Khoya Matar

Methi Corn Malai

Methi Corn Malai Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Methi Corn Malai Recipe

  • Fenugreek leaves 250 grams

  • Sweet corn Niblets 1 cup

  • Onions 1/2 cup

  • Fresh cream 1/2 cup

  • Salt to taste

  • Oil 1 1/2 tablespoons

  • Red chilli powder 1 teaspoon

  • Cinnamon powder 1/4 teaspoon

  • Dry mango powder (amchur) 1/2 teaspoon

  • Ginger-garlic paste 2 teaspoon


Step 1

Wash methi leaves thoroughly. You may apply some salt and keep it for some time before washing. Chop methi leaves roughly. Heat oil in a pan, add chopped onions and cook till they are translucent. Add ginger garlic paste and methi leaves. Cook uncovered for about 6-7 minutes. Add red chilli powder and sweet corn. Cook for 3-4 minutes. Add amchur and stir. Finish by adding cinnamon powder and fresh cream.

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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.