Methi Makai Malai

Preparation Time: 15 min. Cooking Time: 25 min. Serves 4

Ingredients:

2 Bunch Fresh Methi (Fenugreek Leaves)

500 grams Frozen Sweet Corn

2 Small Onions Finely Chopped

½ cup Fresh Tomato Puree

2 tbsp Yoghurt

12 Cashew Nuts

⅓ cup Single Cream

2 tbsp Tomato Puree

2 tbsp Ginger Paste

2 tbsp Coriander Finely Chopped

3 tbsp Oil

⅓ cup Roasted Crushed Peanuts

1 tsp Cumin Seeds

1 Dry Red Chilli

¼ tsp Asafoetida (Hing)

½ tsp Turmeric Powder

1½ tsp Chilli Powder

½ tsp Coriander-Cumin Powder (Dhana Jiru)

1½ tsp Garam Masala Powder

Salt to taste

Method:

1. Soak the cashew nuts in warm water for 30 minutes, drain them, then make a smooth and thick paste and set aside.

2. Add the red chilli to the oil on medium heat; once hot, add cumin seeds, asafoetida, and onions, and sauté until soft.

3. Add the tomato purees, cashew nut paste, ginger paste, turmeric powder, chilli powder, coriander-cumin powder, garam masala powder and salt.

4. Sauté until the puree thickens. Add the methi and cook for 10-12 minutes until soft. Add the sweet corn, crushed peanuts, and yoghurt and mix well.

5. Add about a ⅓ cup of water, ensuring that it does not become runny but remains a thick curry.

6. Simmer for 10-15 minutes with the lid on, stirring occasionally until the methi has cooked; pour in the cream, mix well, and simmer for 2-3 minutes.

• Garnish with single cream and coriander leaves and serve hot with plain parathas or puri.

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Methi Makai Malai | The Rasoi Recipes