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!
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
Onion: 2 medium sized
Ginger: 1/2 inch piece
Green Chilly: 1 or as you like
Cashews: 1/2 cup
Melon Seeds: 1/2 cup
Tomatoes: 2 pcs
Cooking time: 15-20 minutes
Make fine paste of the ingredients as grouped.
Boil water in a sauce pan and add methi. Let it boil for about 5 minutes.
In a light muslin cloth, strain Methi to remove excess water.
Heat oil in the pan.
Once the oil is hot, add onion garlic ginger paste (Paste 1)
To this, add tomato cashew melon seeds paste (Paste 2)
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.
Add Capsicum; to it, also add some water or stock.
Now in goes, mutter, corn and methi.
Kasuri methi, cardamom powder and salt are next to go in.
And finally, the cream.
Cook for about 5-7 minutes more and it’s ready.
I garnished it with grated cheese and beetroot. You may alternate it with fresh coriander leaves or cucumber and green chillies!