Corn Methi Malai Gravy Recipe
Corn Methi Malai Gravy Recipe is a spicy tomato & cashew based gravy made creamier with the addition of fresh cream with corn, methi leaves simmered and cook to perfection. Serve this delectable gravy with Phulka/Naan, Raita and a Salad.
Corn Methi Malai gravy is a rich and creamy classic Punjabi Style Gravy dish that bodes well with any kind of bread such as Phulkas, Naans or Kulchas.
Corn or Makai is steamed and add to a rich creamy tomato based gravy, cooked along with some roughly chopped Methi or Fenugreek leaves and finally garnished with chopped coriander leaves on top.
Inclusion of fresh cream at the end of the recipe, add that extra richness along with the ground cashew masala making this dish a sure winner when served at any Indian Dinner parties.
If you like this recipe of Corn Methi Malai gravy, here are a few more Methi Recipes that you can try.
- 2 cups Methi Leaves (Fenugreek Leaves)
- 1/2 cup Sweet corn
- 1 Onion , finely chopped
- 2 Tomatoes , finely chopped
- 15 Whole cashews , soaked in warm water for 15 minutes
- 1/2 cup Fresh cream
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Red Chilli powder
- 1/2 teaspoon Amchur (Dry Mango Powder)
- 1/2 teaspoon Sugar
- 2 teaspoons Butter
- 2 cloves Cardamom (Elaichi) Pods/Seeds
- 1 teaspoon Cumin seeds (Jeera)
- 1/2 inch Cinnamon Stick (Dalchini)
- 2 Cloves (Laung)
- 3 Whole Black Peppercorns
- 3 Whole Black Peppercorns
How to make Corn Methi Malai Gravy Recipe
To begin making Corn Methi Malai Recipe, the first step is to wash the fenugreek leaves/methi leaves thoroughly and roughly chop them.
Soak the cashew nuts in warm water for a minimum of 15 minutes.
In a pressure cook add the sweet corn along with 2 tablespoons of water and pressure cook for 1 whistle. Turn off the flame and allow the pressure to release naturally. Drain the water and keep the corn aside.
In a pan, heat oil on medium flame. Once the oil is hot, add chopped onions and saute until translucent.
Next add chopped tomatoes and cook until the tomatoes are soft and mushy. Turn off the flame and allow the mixture to cool.
Add the cooked tomatoes and onions to a mixer along with the soaked cashews and grind everything together to form a smooth paste. Keep aside.
In a heavy bottomed pan, heat butter on low flame. Once the butter becomes frothy, add the spices - cardamom, cumin seeds, cinnamon, cloves and black peppercorns.
Saute in the butter until the spices turn aromatic.
Next add the ground onion tomato mixture, required amount of salt, turmeric powder, chilli powder and dry mango powder to it.
Mix and cook for a minute until raw smell of the spices go away.
Now add roughly chopped methi leaves and cooked corn kernels. Stir and cook simmered on a medium flame until oil separates.
Finally add sugar and cream to the Corn Methi mixture, stir well and cook on a completely low flame for two minutes. Turn off the flame.
The delicious corn methi malai gravy is ready.