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.
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.