Corn Methi Malai Corn and fresh fenugreek leaves cooked with ground cashwnuts, almonds and melon seeds. By Sanjeev Kapoor 06 Jul 2014 in Recipes Course 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 Advertisment 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 Apply salt to the fenugreek leaves and keep it aside for ten minutes. Squeeze and drain out excess water. 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. 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. #Almonds #Cashewnuts #Cinnamon powder #Corn kernels #Cumin seeds #Green chilli paste #Milk #Nutmeg powder #Oil #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article