INGREDIENTS
Methi Corn Malai
Servings - 2 - 3
INGREDIENTS
Fenugreek leaves - 200 grams
Salt - 1/2 teaspoon
Water - 500 milliliters
Cashews - 100 grams
Water - 300 milliliters
Butter - 2 tablespoons
Onions - 100 grams
Cardamom powder - 1 teaspoon
Tomato puree - 300 milliliters
Salt - 1 teaspoon
Red chili - 1 teaspoon
Turmeric - 1 teaspoon
Garam masala - 1 teaspoon
Fresh cream - 50 grams
Sweet corns - 200 grams
Milk - 300 milliliters
Powdered sugar - 1 tablespoon
Fresh cream - for garnishing
PREPARATION
1. Take 200 grams fenugreek leaves and chop it into small pieces.
2. Transfer this into a bowl, add 1/2 teaspoons alt and mxi it well.
3. Rest for 15 minutes.
4. Add 500 milliliters water and mix it well.
5. Transfer this into a cloth and squeeze the cloth so all the water goes out.
6. Keep aside.
7. In a bowl, add 100 grams cashews, 300 milliliters water and soak for 30 minutes.
8. Transfer this into a blender and blend it into a smooth paste.
9. Heat 2 tablespoons butter in a skillet, add 100 grams onions and fry till translucent or until it turns golden brown in color.
10. Add 1 teaspoon cardamom powder and mix it well.
11. Then, add 200 grams fenugreek leaves, 300 milliliters tomato puree and mix it well.
12. Now, add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon turmeric, 1 teaspoon garam masala and mix it again.
13. Cook for 3 - 5 minutes on medium heat.
14. Add the blended cashew paste in it and mix it well.
15. Cook for 5 - 7 minutes on medium heat.
16. Then, add 50 grams fresh cream, 200 grams sweet corns and mix it well.
17. Now, add 300 milliliters milk, 1 tablespoon powdered sugar and mix it again.
18. Bring it to a boil.
19. Cook for 5 - 7 minutes on medium heat.
20. Garnish with fresh cream.
21. Serve hot with roti.