SIDE DISH · Uncategorized

CORN METHI MALAI GRAVY RECIPE

corn methi malai gravy / north indian gravy

Corn methi malai gravy recipe with step-wise pictures. Corn methi malai gravy is a rich and creamy Punjabi recipe that can be served as side dish for chapathi, naan or roti. The fenugreek leaves and sweet corn are cooked in onion tomato based gravy adding cream.

corn methi malai gravy / north indian gravy

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corn methi malai gravy / north indian gravyTotal time required : 20 minutes

No. Of serving : 4

INGREDIENTS:

  • Fresh fenugreek leaves – 2 cups
  • Corn kernels – 1/2 cup
  • Onion – 1
  • Tomatoes – 2
  • Cashews – 15
  • Cream – 1/2 cup
  • Turmeric powder – 1/4 tsp
  • Chilli powder – 1/2 tsp
  • Dry mango powder – 1/2 tsp
  • Sugar – 1/2 tsp
  • Butter – 2 tsp

SPICES :

  • Cardamom – 2
  • Cumin seeds – 1 tsp
  • Cinnamon – 1/2 inch
  • Cloves – 2
  • Pepper – 3

METHOD:

1. Wash the fenugreek leaves and chop roughly. You can also use 1/4 cup of dried methi leaves.

2. Wash the corn and pressure cook adding water for 2 whistles or boil until cooked. Allow it to cool and separate corn kernels. I have grated the kernels with grater.

3. Heat a pan adding a tsp of oil. Add chopped onion and saute until translucent. Now add chopped tomatoes and cook until soft.

4. Allow it to cool and transfer into mixer. Add soaked cashews and grind everything together. Keep aside.

5. Heat a pan adding butter. Once it becomes frothy, add all the mentioned spices and saute for a minute.

6. Add the grounded onion tomato mixture, required salt, turmeric powder, chilli powder and dry mango powder to it. Mix and cook for a minute until raw smell goes.

7. Now add methi leaves and cooked corn kernels. Stir and cook in medium flame until oil separates.

8. Add sugar and cream to it, mix well and cook in completely low flame for a minute.

9. The delicious corn methi malai gravy is ready. Serve hot with naan or chapathi.

corn methi malai gravy / north indian gravy

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CORN METHI MALAI GRAVY RECIPE
 
Prep time
Cook time
Total time
 
Corn methi malai gravy is a rich and creamy Punjabi recipe that can be served as side dish for chapathi, naan or roti.
Author:
Recipe type: Side dish
Cuisine: Indian
Serves: 4
Ingredients
  • Fresh fenugreek leaves - 2 cups
  • Corn kernels - ½ cup
  • Onion - 1
  • Tomatoes - 2
  • Cashews - 15
  • Cream - ½ cup
  • Turmeric powder - ¼ tsp
  • Chilli powder - ½ tsp
  • Dry mango powder - ½ tsp
  • Sugar - ½ tsp
  • Butter - 2 tsp
  • SPICES :
  • Cardamom - 2
  • Cumin seeds - 1 tsp
  • Cinnamon - ½ inch
  • Cloves - 2
  • Pepper - 3
Instructions
  1. Wash the fenugreek leaves and chop roughly. You can also use ¼ cup of dried methi leaves.
  2. Wash the corn and pressure cook adding water for 2 whistles or boil until cooked. Allow it to cool and separate corn kernels. I have grated the kernels with grater.
  3. Heat a pan adding a tsp of oil. Add chopped onion and saute until translucent. Now add chopped tomatoes and cook until soft.
  4. Allow it to cool and transfer into mixer. Add soaked cashews and grind everything together. Keep aside.
  5. Heat a pan adding butter. Once it becomes frothy, add all the mentioned spices and saute for a minute.
  6. Add the grounded onion tomato mixture, required salt, turmeric powder, chilli powder and dry mango powder to it. Mix and cook for a minute until raw smell goes.
  7. Now add methi leaves and cooked corn kernels. Stir and cook in medium flame until oil separates.
  8. Add sugar and cream to it, mix well and cook in completely low flame for a minute.
  9. The delicious corn methi malai gravy is ready. Serve hot with naan or chapathi.
Nutrition Information
Serving size: 4

 

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