Add a tasty twist to your everyday sabzi
This is a hearty recipe that consists of sweet corn kernels and methi in an unusual combination for a delicious creamy gravy. Daily delights like corn and methi spiced with garlic, cumin seeds, coriander and cashew are bound to add the much needed twist to your evening meals. It can be relished with roti, paratha, rice or even warm bread.
Ingredients:
¾ cup chopped fenugreek (methi)
1½ cups boiled sweet corn kernels (makai ke dane)
¾ cup thinly sliced onions
1 cup milk
2 tbsp chopped cashewnuts (kaju)
½ tsp finely chopped garlic (lehsun)
½ cup fresh thick curds (dahi)
2 tsp bengal gram flour (besan)
½ tsp turmeric powder (haldi)
2 tbsp oil
½ tsp cumin seeds (jeera)
1 tsp coriander (dhania) powder
1 tsp green chilli paste
salt to taste
Method:
1. Combine the onions, milk, cashews and garlic in a deep kadhai, mix well and cook on a medium flame for 4 to 5 minutes or till the onions turn soft. Sprinkle approx. 2 tbsp of water if the milk dries up.
2. Cool and blend in a blender to a smooth paste. Keep aside.
3. Combine the curds, besan, turmeric powder and 3 tbsp of water in a bowl and whisk well till no lumps remain. Keep aside.
4. Heat the oil in a broad non-stick pan, add the cumin seeds.
5. When the seeds crackle, add the fenugreek leaves, coriander powder and 2 tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring continuously.
6. Add the corn, onions paste, curd-besan paste, green chilli paste, salt and ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
7. Serve immediately.
Here’s the video:
Recipe & Image courtesy: Methi makai sabzi video from Tarla Dalal.com
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