How to make Corn Methi Malai -
Corn and fresh fenugreek leaves cooked with ground cashwnuts, almonds and melon seeds.
This recipe is contributed by Member Kunjal Rangwala.
Main Ingredients : Fenugreek leaves, Corn kernels (मकई के दाने)
Cuisine : Punjabi
Course : Main Course Vegetarian
For more recipes related to Corn Methi Malai checkout Methi Tomato Paneer, Methi Chole, Sukhi Metho Wadiyaan, Methi Kela Sev . You can also find more Main Course Vegetarian recipes like Mushroom Soya Yakhni Makai Matar Sabzi Paneer in Garlic Lemon Sauce Malai Sak
Corn Methi 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 : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Corn Methi Malai Recipe
Fenugreek leaves chopped 2 1/2 cups
Corn kernels boiled 2 1/2 cups
Salt to taste
Onions quartered 2 large
Cashewnuts 15-20
Almonds 2
Milk 1/2 cup
Oil 3 tablespoons
Cumin seeds 1/2 teaspoon
Green chilli paste 2 teaspoons
Nutmeg powder 1 teaspoon
Cinnamon powder 1 teaspoon
Method
Step 1
Apply salt to the fenugreek leaves and keep it aside for ten minutes. Squeeze and drain out excess water.
Step 2
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.
Step 3
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. Serve hot.
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