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.
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
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.
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.
Normal tap water to add to the curry.
Or almond flour. This replaces the cashew nuts that are usually soaked and made into a paste.
If possible using thick cream. For a vegan version you can use coconut cream.
Rai, sarson ke dane.
Hing. Omit if you want to prepare a gluten free version as asafoetida contains wheat flour. Or use pure form of asafoetida.
Red Chilli Powder
Add according to your taste. This is an optional ingredient if the green chillis are hot.
Adjust according to your taste.
Need a little to balance the flavours. Can use white or brown sugar.
Minced or paste.
Minced or paste. Add according to your taste.
Any odourless oil. I like to use sunflower oil.
Omit ghee or butter for a vegan version.
Adjust according to your taste.
METHI CORN MALAI, NO ONION OR GARLIC
- 1½ cup fresh fenugreek chopped
- 2 cups fresh corn kernels
- ¼ cup tomato puree
- 1 tbsp oil
- 1 tbsp butter optional
- ½ tsp mustard seeds
- 1 tsp cumin seeds
- ⅛ tsp asafoetida
- ¼ tsp turmeric powder
- 1 tsp ginger paste
- 1 tsp green chilli paste
- ½ tsp red chilli powder
- 1 tsp garam masala
- ½ tsp jaggery powder
- 1 tsp salt
- ¼ cup almond powder or flour
- 1 cup water
- ¼ cup fresh cream
- Heat oil and butter in a pan over medium heat.
- Add mustard and cumin seeds.
- As soon as the seeds begin to crackle, add asafoetida if you are using any.
- Add the corn kernels. Stir fry them for about 1-2 minutes.
- Add turmeric powder, ginger, chilli pastes and mix well.
- Add salt and mix well.
- Add water and mix well. Cover the pan and cook the corn kernels for 2-3 minutes or till done.
- Add the tomato puree, almond powder and fresh chopped fenugreek.
- Mix well. Cover and allow the curry to simmer over low heat for 2-3 minutes.
- Add red chilli powder if required, garam masala and jaggery powder. Mix well.
- Add little water if you want a bit more gravy or curry.
- Add fresh cream and mix well.
- Allow methi corn malai to simmer for a minute.
- Methi corn malai is ready to be served with roti, naan, paratha or rice.
- Can use frozen or canned corn.
- If you don't have fresh fenugreek or methi then use frozen.
- Add cream according to how creamy you want the curry.
- If you want to use cashew nuts, soak about 6-8 in some water for 15-20 minutes and then grind to a paste using little water.
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