Methi, makai aur malai – Fenugreek and sweet corn in creamy sauce

Would it be silly to ask, do you like sweet corn ? 😉 😛 Well, winters are here and markets flood with variety of winter crops…….the foodie in me loves Winters !!! ❤

I want to make so many things with all the different produce available, but time is not a luxury that i can afford  !!

I brought home a few corn cobs, a bunch of fresh and fragrant fenugreek from the market and couldn’t wait to make something out of these. 😉

After much dilly -dallying decided to go for this, first !

Presenting here, Fenugreek and sweet corn in a creamy sauce. The gravy is thick and flavorful with dry fruit paste and milk.

Here’s what i did……..

INGREDIENTS

250 gms – fresh fenugreek

2 cups – corn kernels (boiled)

2 nos – finely chopped green chili

1/2 cup – finely chopped onion

1 tsp – pumpkin seeds / magaz

6-7 nos – cashew nuts

6-7 nos – almonds

1/2 tsp – ginger paste

1/2 tsp – cinnamon powder

1/2 cup – milk

1/4 tsp – cumin seeds

1 tsp – oil

salt to taste

METHOD

Separate the fenugreek leaves from the stems. Discard the stems. Soak the leaves in a large pan of water for 10 mins. Rinse well, atleast thrice. Finely chop them and keep aside.

Grind the nuts together to a fine paste with some milk.

Heat oil in a pan, temper with cumin seeds. Add the chopped onion. Fry till translucent. Add the chopped fenugreek and saute it for 2 mins on high flame. Switch off the gas and pour it out in a plate.

Heat the same pan again and pour in the nut paste and rest of the milk. Add the ginger paste and cinnamon powder. Cook on a low flame for 2 mins. Add the boiled corn kernels, sauteed fenugreek and salt. Cook for another 2 mins on low flame. Take it off fire.

Serve hot with chapati or paranthas.

Happy cooking !! 🙂

Cheers !! 😀

 

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