METHI  🌽 CORN(METHI MAKAI  MALAI)

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Basically, I tasted this recipe the very first time,many years back,when I had just got married. With my in-laws I had been to a restaurant called by the name La-Carta, we ordered this dish and I instantly fell in love with the simplicity and the flavors of the dish. After that I ordered this particular dish every time we went to this place, I tried getting the same dish in other restaurants  either it was not available or the taste wasn’t so great or they even hadn’t heard about it.

Sadly that restaurant closed down some years back and after that I was stuck with the reality that  I won’t be able to eat this particular recipe with this amazing taste profile anymore, So I started searching online for similar recipes, but they didn’t match the taste or flavor I had got so used to,So I decided to experiment and re- create this recipe with the ingredients I knew went into this particular recipe and after many attempts reached close to the original recipes flavor profile. I have tried my level best to give as much justice to this dish as much as I can. I surely will thank this wonderful place for introducing me to such amazing experience and nutritious recipe.

Basically Methi Makai Malai is a dish which is made using Fresh 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 mixed with Indian Spices, herbs and aromatics.

Ofcourse if you can’t get Fenugreek in the fresh version,you can always use the dry one but the taste  obviously will not be the same. Any given day fresh vegetables are always a better option 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 which 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 to the dustbin or feeding the strays.[That’s good but not with the kids staying hungry.]. My daughter’s friends actually wait for her tiffin .

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 😊

WHAT PREP-UP CAN YOU MAKE BEFOREHAND?

• Keep the fenugreek leaves ready,washed and stir-fried till they slightly crackle – 1 Bowl

• Boil one bowl of sweetcorn kernel, make paste and keep ready.

• Keep all the whole spices properly roasted in a plate.

• Cut the onion in thin  slices and fry till it is golden brown. This little prep the night before can help you create a wonderful, healthy tiffin recipe or a special night dinner recipe.
• Keep the cashews soaked at night,so morning you can quickly make the paste,to add to the other ingredients.

METHI  🌽 CORN(METHI MAKAI  MALAI)

Recipe by Lina@tikkazndcurriez. Course: Authentic Indian Recipes, Easy to make., Indian cuisine, Lunch Dinner., Mains., Recipes, Vegetarian.Cuisine: Indian, North – Indian cuisineDifficulty: Medium, Knowledge of ingredients and basic cooking techniques required

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

350

kcal

Total time

50

minutes

Methi-corn is a flavorful and nutritious dish made with fresh fenugreek and corn,it’s seasoned with mild Indian spices and aromatics. This versatile vegetable for sure is going to be one of your favorites.

Ingredients

• Oil : 4 TBSP

• Cloves : 3

• Black cardamom : ( masala elaichi) : 3

• Black pepper corns : 4 to 5

• Cinnamon stick : 1 of 1/2 inch.

• Bay leaf: 1 -2

• Cumin-seeds : 1/2teaspoon.

• Onion : 2 medium or 1 big. ( Grated or finely chopped. )

• Ginger garlic paste : 2 tablespoon.

• Tomato puree : 2 tablespoon

• Cashew nuts : 6 to 8, (make paste and keep ready.)

• Yogurt : 2 tablespoon.

• Coriander powder : 1 teaspoon

• Turmeric : 1/2 teaspoon.

• Red chili powder : 1 and 1/2 teaspoon or according to the heat you require/like.

• Fresh fenugreek : 1 and 1/2 bowl

• Sweet corn kernels : boiled and made into paste.

• Milk : 1 cup.

• Lemon juice : 1 tablespoon.

• Salt : To taste.

• Sugar : 1 teaspoon Or equivalent honey.

• Fresh cream : 2 tablespoon, ( For mixing and the leftover for garnishing.

Directions

• DON’T WORRY SEEING THE LIST OF INGREDIENTS, THE PREP IS EASY IN JUST 2 STEPS. LET’S BEGIN:
• STEP 1 : Heat the pan,add oil to it,let it heat,when the steam starts rising up,reduce the flame to medium.
• Add all the whole spices like clove,Cumin-seeds, bay-leaf, pepper corn, etc roast it slightly in the oil,remove and keep aside on a kitchen towel, now in the same pan add onions fry them till golden brown and keep aside.
• Add a little more oil and add Ginger-garlic paste, tomato puree and cashew paste, stir till the raw smell evaporates
• Now allow all the above ingredients to cool down, once at room temperature, add all these ingredients starting from the whole spices to the tomato puree paste,everything to a blender.
• Make a nice fine paste.
• STEP 2 :
• Now reheat the pan,add little more oil,when the oil is hot enough, add the above paste,saute nicely, add some milk,cover and let it simmer for five minutes.
• Now is the time to add the fenugreek leaves ( TIP : saute or crackle the leaves in little oil before adding it to the paste – it helps in retaining the green color of the leaves)
• To the above paste,add the sweet corn paste,add more milk and stir and keep it to simmer, all the while checking and stirring in between to avoid burning of the gravy
• Once you get the desired gravy like consistency, add the lemon juice, sugar or honey, salt to taste,turmeric, chili powder,coriander powder and fresh cream, let it cover and cook.Once it’s nearly done. Garnish with your favorite ingredients and serve with hot chapati, roti or Naan.
• My favorite garnish is lots of cheese, fried onions and coriander/cilantro.

Notes

• You can use butter instead of oil.
• If fresh cream isn’t available you can also use the cream in the cartons I like to use Amul,In India it is one of the trusted brands for authentic and organic products.
• If fresh Fenugreek is not available, you can also you Kasuri Methi,but obviously you will find that the dish doesn’t elevate to the taste profile of a Fresh veggies.