Methi Matar Makai

Ingredients            

• 2 cups chopped fresh fenugreek leaves (methi)    
• 1 cup boiled green peas (matar)        
• 1 cup corn kernels (makai)
• Salt to taste
• ½ cup yogurt                        
• A pinch of turmeric powder                
• 1 teaspoon red chilli powder                   
• 1 tablespoon lemon juice                    
• 2 tablespoons oil                        
• 1 teaspoon cumin seeds                    
• 2 medium onions, grated                    
• 1 tablespoon ginger paste                     
• 1 tablespoon garlic paste                    
• 3 green chillies, finely chopped         
• ½ cup grated khoya/mawa            
• 1 cup fresh cream + to garnish                

Method 

1. Take fenugreek leaves in a bowl, add salt and mix well. Set aside for 30 minutes.
2. Take yogurt in a bowl, add turmeric powder and red chilli powder and mix well.
3. Boil sufficient water in a deep non-stick pan, add corn kernels and lemon juice and cook on medium heat for 5-6 minutes. Drain and set aside.
4. Transfer the fenugreek leaves into a strainer and squeeze to remove excess water. 
5. Heat oil in a non-stick pan, add cumin seeds and once they start to change colour, add onions, mix and sauté till golden brown. 
6. Add ginger paste and garlic paste, mix and continue to sauté for 30 seconds. Add fenugreek leaves and green chillies, mix and cook till all the moisture dries up.
7. Add yogurt mixture and cook till oil separates. Add corn, green peas and khoya and mix well. Add 1 cup water and salt, mix well and cook for 10 minutes.  
8. Add fresh cream, mix well and simmer for 5 minutes. 
9. Transfer into a serving bowl, garnish with a swirl of fresh cream and serve hot.