Site icon Mayuri's Jikoni

Methi Corn Malai

mayurisjikoni
Jump to Recipe - Print Recipe

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:

FAJETO | GUJARATI MANGO KADHI
Fajeto | Gujarati Mango Kadhi or mango curry is a delicious, sweet, tangy and spicy mango and yogurt curry. In fact, Fajeto is often made along with aamras.
Check out this recipe
FARALI KADHI/MORIYO NI KADHI
Farali Kadhi/ Moriyo ni Kadhi is a delicious, gluten free yogurt based curry made using barnyard millet. Enjoy it with rice, Indian Flatbread or sip it on its own.
Check out this recipe
STIR FRIED CAULIFLOWER AND POTATO/PHOOL KOBI ANE BATETA NU SHAAK
Phool Kobi ane Bateta Nu Shaak is simply stir fried cauliflower and potato side dish, Gujarati style. So easy to make, it is ready within 10 minutes. This shaak or sabji is usually served with roti and a dal. We love to have it with either Tuvar Dal or sabut moong.
Check out this recipe
TINDORA NU SHAAK/STIR FRIED IVY GOURD
Tindora Nu Shaak/Stir Fried Ivy Gourd is a simple but very delicious Gujarati side dish that is usually enjoyed as a part of a main meal. Usually, it goes well with tuvar ni dalor moong daland rotis. This shaak or sabji does not require too many spices, allowing the slight khatta meetha taste of tindora to come out.
Check out this recipe
MAG NI DAL | GUJARATI MAG NI CHUTTI DAL
Mag Ni Dal is a Gujarati lentil dish that is prepared a bit dry with few spices. It is usually served with kadhi and plain rice.
Check out this recipe
TUVAR DAL, GUJARATI STYLE
Tuvar dal is an every day Gujarati dal or lentil recipe that is usually served with plain rice and a dollop of ghee on the side.
Check out this recipe
KARELA NU SHAAK, GUJARATI STYLE
Karela nu shaak is simply a Gujarati style side dish, sabji or shaak as we call it. Chopped karela or bitter gourd is stir fried till done with spices. One can cook it with potatoes or cashew nuts. I chose to prepare it with cashew nuts and raisins
Check out this recipe
KERI NU SHAAK/MANGO CURRY
A simple and yet very tasty curry that is made from semi ripe mangoes. Usually served with parathas or khchdi, it definitely is an unusual curry.
Check out this recipe
KODHA NU SHAAK/ PUMPKIN STIR FRY
Kodha Nu Shaak/ Pumpkin Stir Fry is a simple, but very flavourful way of preparing an easy side dish or sabji, Gujarati style. Served hot with some roti or paratha and a dal it is a complete meal.
Check out this recipe

 

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.

 

 

 

 

 

Watch How To Make Methi Corn Malai

 

Print

METHI CORN MALAI, NO ONION OR GARLIC

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. This curry without onion or garlic is so flavourful.
Course Main Course, Main Meal
Cuisine Indian
Keyword corn fenugreek curry, methi corn malai, methi makai malai
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Author mayurisjikoni

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.

Pin For Later

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
tag me as #mayuri_jikoni on Instagram
or tag me on Twitter as #Mayuri1962

 

 

 

 

 

 

 

 

 

 

Exit mobile version