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. 

Serve Corn Methi Malai Gravy Recipe along with hot Phulkas or Naan along with a Kala Chana Salad and Lauki Raita to make it a complete Sunday night dinner.