Methi Corn Malai

Recipe: Methi Corn Malai

Methi Corn Malai or Methi Makai Malai is a a rich creamy curry or sabji made using fresh corn and fenugreek. Methi is fresh fenugreek and malai translates as cream. The rich creaminess of the curry base comes from the use of nut powder and fresh cream. I highly recommend that you use fresh or frozen methi and corn for this recipe. Using dried methi leaves does not add the same flavour.

 

My Method Of Making Methi Corn Malai

Once the ingredients are ready, this methi corn malai comes together within 15 minutes. It is because of how I make it a bit different from the traditional method.

Usually chopped tomatoes are stir fried till they become soft. Instead I use fresh cooked tomato puree to quicken the whole process.

Also, instead of soaking cashew nuts or almonds and then grinding them to a paste, I use almond powder or flour. So one more step that quickens the whole cooking process.

I have used fresh corn which are in season the whole summer. The kernels are so tender that one does not need to boil the corn before adding to the curry. The kernels cook absolutely well along with the rest of the ingredients.

 

Sharing This Recipe With Shhh Cooking Secretly Group

Priya who blogs at the  World Through My Eyes, suggested we prepare a curry, sabji, sabzi, shaak with gravy or dry without using any onion or garlic. An apt theme as from July 4th to Aug 31st 2023, was Shravan Month when many people do not use onion and garlic in their cooking. Also meat, fish and eggs too are not used. With Navratri round the corner, some will refrain from using onion, garlic, meat, fishe eggs in their cooking for 9 days. Can’t wait to have about 13 different sabji recipes without any onion or garlic to refer to once all the participants share their posts.

For this theme, Priya has prepared a creamy Sweet Corn Masala without adding any cream. Check her recipe out.

My Partner

This group works on the basis of partners. We get paired each month with different participants. We give each two secret ingredients to include in the theme based dish. Other participants try and guess the secret ingredients. It is all fun and game. Over the years, we all have become blogger friends. My partner for this month is Jayashree who blogs at Evergreen Dishes. She asked me to use jeera (cumin) and jaggery in my dish. In return I asked her to use kohlrabi and urad dal. Using those two she has prepared Kohlrabi Stir Fry which I’m definitely going to try as they are in season.

 

Some Recipes Without Onion Or Garlic

I’ve realized that I don’t have too many no onion, no garlic recipes on my blog. Really need to add more. But here are few you may like:

 

Ingredients Required To Prepare Methi Corn Malai

Fresh Corn

Need corn kernels. Can use frozen or canned. If you are using frozen corn, you may need to boil it  till it is done before adding to the curry. If you are using fresh corn then you will need to cut the kernels off the cob.

Fresh Fenugreek

Use fresh or frozen fenugreek. Dried methi or fenugreek does not taste the same. So best to use fresh or frozen one. Remove the leaves and tender stalks from the main stem that is a bit woody. Chop the leaves and tender stems. Wash chopped fenugreek in a strainer or sieve.

Fresh Tomato Puree 

I like to cut some tomatoes into halves or quarters and put them in a saucepan with just about ¼cup water. Cook the tomatoes till they are soft. Drain out the water but don’t discard it. Use it up for dals, curries, stews, soups or even rasam. Puree the cooked tomatoes. Usually stays fresh in the fridge for about a week.

Water

Normal tap water to add to the curry.

Almond Powder 

Or almond flour. This replaces the cashew nuts that are usually soaked and made into a paste.

Fresh Cream 

If possible using thick cream. For a vegan version you can use coconut cream.

Mustard Seeds

Rai, sarson ke dane.

Cumin Seeds

Jeera, jiru.

Asafoetida

Hing. Omit if you want to prepare a gluten free version as asafoetida contains wheat flour. Or use pure form of asafoetida.

Turmeric Powder

Haldi, hardar.

Red Chilli Powder

Add according to your taste. This is an optional ingredient if the green chillis are hot.

Garam Masala 

Adjust according to your taste.

Jaggery Powder

Need a little to balance the flavours. Can use white or brown sugar.

Ginger

Minced or paste.

Green Chillis

Minced or paste. Add according to your taste.

Oil

Any odourless oil. I like to use sunflower oil.

Butter/Ghee

Omit ghee or butter for a vegan version.

Salt

Adjust according to your taste.

 

 

 

 

 

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A Little Request:

If you do try this recipe then please either
add a comment below,
send a picture to my email mayuri.ajay.patel62@gmail.com
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