METHI 🌽 CORN(METHI MAKAI MALAI)

Basically Methi Makai Malai is a dish which is made using Fenugreek, corn and milk cream. It is a very versatile, creamy and wonderfully flavoured dish. The amazing flavors come from the freshness of Fenugreek and corn.

Ofcourse if we can’t get it in the fresh version,we can always use the dry one but the taste  obviously will not be the same. Any given day fresh  vegetables are always better as they are healthy and nourishing.

Many times as mothers or as home makers we struggle to put something new on the table, providing the same kind of insipid and boring version of vegetables doesn’t help in igniting hunger or enthusiasm in our kids for vegetables. But that can change if we work on changing the presentation and taste of the food we serve. In today’s world most of us are working moms who juggle office, businesses and home and it becomes difficult to be creative and imaginative.

Little pre-prep the night before  can make it easy and your tiffin tasty, so that the kids actually eat what you give them instead of showing the tiffin the dustbin. My daughter’s friends actually wait for her tiffin and sometimes their mothers call for the recipes.

This dish is an amazing way to make your children eat the greens which they hate so much and also to make them and you happy. So let’s begin 😊

COURSE: VEGETARIAN

CUISINE: INDIAN

PREP TIME : 25 MINUTES

COOK TIME : 20 MINUTES

TOTAL TIME: 40 TO 45 MINUTES

LEVEL OF COOKING : MEDIUM

SERVING : 4 PEOPLE

AUTHOR  : LINA @THE TIKKAZ AND CURRIEZ.

INGREDIENTS :

• Oil : 4 TBSP ( Any Oil of your choice, you can substitute ghee or butter too)
• Cloves : 3
• Black cardamom : 3(masala elaichi)
• Black peppercorns : 4 to 5.
• Cinnamon : 1 stick (1/2 inch)
• Bay leaf : 1
• Cumin seeds: 1/2 tea spoon (TSP)
• Onion : 1 finely grated or chopped.
• Ginger garlic paste: 2 TBSP (tablespoon)
• Tomato puree : 2 TBSP
• Cashew nuts : 6 to 8 (make paste)
• Yogurt : 2 TBSP
• Coriander powder : 1 TBSP
• Turmeric : 1/2tsp (teaspoon)
• Red chili powder : 1 and 1/2tsp
• Fresh fenugreek : 1 cup.
• Sweet corn kernels : 1cup boiled until tender.
• Milk : 1 cup
• Lemon juice : 1 TBSP
• Sugar or honey : 1 TSP( tea spoon)
• Fresh Cream : 2 TBSP (for garnish)

(DON’T WORRY SEEING THE LIST OF INGREDIENTS 😅) PREP IS EASY 😃

LET’S BEGIN:

Preparation: Step 1.

• Heat oil in a pan (2 tablespoons), When the oil is hot enough, simmer the flame. Add cloves,black pepper- corn,cinnamon,Cumin-seeds and bay leaf, fry for 15 to 20 seconds till light brown.
• Now add the grated onion and fry for 5 minutes, add the ginger garlic paste and let the paste mix become golden brown.
• Add tomato puree and cook for another minute, now add the cashews to it,let it simmer for sometime and remove it from the flame.
• Now all this mix,cool down for about 5 to 7 minutes and put it in the blender and make a smooth paste.
• STEP2:
• Now re-heat the pan,add little oil and when it is hot enough add the paste and saute it for a a minute or two. Add yogurt and let it cook for another minute.
• Add the fenugreek leaves and corn to it (blend the corn in a blender)and mix,add milk and let it simmer, till you get a gravy like consistency.
• Add lemon juice, sugar(Can substitute with honey) and fresh cream and stir and cook for a minute.
• The dish is ready to be served, serve hot,goes well Naan,parathas roti or lachas.
• Tips :
• 1. Heat the fenugreek in oil first,till it becomes crisp. Then add to the recipe to get restaurant style taste.
• 2. Blend the corn in a blender 🌽
• 3..Garnish with grated cheese or paneer (This step is optional)

Do let me know in the comments, if you liked this unique recipe. For translation use Google translation on the homepage.