Methi Mutter Corn Malai

Methi Mutter Corn Malai is primarily made minus the sweet corn. But because I like corn so much, I added it to the conventional recipe. Also, this is basically a white gravy recipe so you can omit turmeric and red chillies powder here. I decided to include them, though. I am going back to Indian cooking with this recipe and the reason why I love this one is because you can enjoy methi without the bitter taste of it. So, here we go!

Ingredients:
Methi (Fenugreek): 1 bundle (approx. 200 gms)
Capsicum: 1 pc
Green Peas or Mutter: 1 cup
Sweet corn: a cup
Cardamom powder (optional): 1 pinch
Turmeric (optional): a pinch
Coriander powder: 1 tsp
Red chilly powder (optional): 1 tsp
Fresh Cream: 1/2 cup
Kasuri Methi or dried fenugreek: 1 tsp
Oil: 2 tbsp
Salt: to taste
1st Paste:
Onion: 2 medium sized
Garlic: 5-6
Ginger: 1/2 inch piece
Green Chilly: 1 or as you like
2nd Paste:
Cashews: 1/2 cup
Melon Seeds: 1/2 cup
Tomatoes: 2 pcs

Cooking time: 15-20 minutes
Serves 4

Method:

1

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Make fine paste of the ingredients as grouped.

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Boil water in a sauce pan and add methi. Let it boil for about 5 minutes.

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In a light muslin cloth, strain Methi to remove excess water.

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Heat oil in the pan.

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Once the oil is hot, add onion garlic ginger paste (Paste 1)

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To this, add tomato cashew melon seeds paste (Paste 2)

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Once, the masala is cooked for about 5 minutes, add turmeric, coriander powder, chilly powder. Let it cook for another 5 minutes. It should turn a bit thicker then.

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Add Capsicum; to it, also add some water or stock.

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Now in goes, mutter, corn and methi.

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Kasuri methi, cardamom powder and salt are next to go in.

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And finally, the cream.

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Cook for about 5-7 minutes more and it’s ready.

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I garnished it with grated cheese and beetroot. You may alternate it with fresh coriander leaves or cucumber and green chillies!

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🙂

2 thoughts on “Methi Mutter Corn Malai

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