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Corn Methi Malai

Corn and fresh fenugreek leaves cooked with ground cashwnuts, almonds and melon seeds.

New Update
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
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Ingredients list for Corn Methi Malai

  • 2 1/2 cups Fenugreek leaves chopped
  • 2 1/2 cups Corn kernels boiled
  • to taste Salt
  • 2 large Onions, quartered
  • 15-20 Cashewnuts
  • 2 one-inch 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

  1. Apply salt to the fenugreek leaves and keep it aside for ten minutes. Squeeze and drain out excess water.
  2. Grind together onions, cashewnuts, magaz, almonds and milk with water to a fine paste.
  3. Heat one tablespoon oil in a non-stick pan. Add fenugreek leaves and saute for three to four minutes.
  4. Remove and keep it aside.
  5. 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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