Sweet corn and fenugreek leaves combined together in a cashew and tomato based gravy finished with cream
Serves 5-6 people
Ingredients:
300g sweet corn kernels (boiled)
200g chopped methi leaves (fenugreek leaves - fresh or frozen)
10g or 12 cashews
3 tbsp butter
100g onion (diced)
200g tomatoes (chopped)
1 tsp crushed ginger
1 tsp crushed garlic
3-4 green chillies (finely chopped)
1 tsp chilli powder
1 tsp cumin seeds powder
1 tsp dhania powder (coriander powder)
1 tsp cumin seeds
2 black cardamoms
3” cinnamon stick
1 cup/150ml milk
100 ml double cream or fresh malai
Salt to taste
Method:
In a kadhai (deep round pan) melt 2 tbsp butter, add cashews and diced onions. Also add crushed ginger and garlic with chopped green chillies. Saute for few minutes until onions are light brown.
Add tomatoes and fry till the tomatoes are soft. Keep the flame medium during this process. When there’s some water left from the tomatoes, add coriander powder, red chilli powder, cumin seed powder and some salt. Fry for a minute or two until the oil begins to separate.
Switch off the flame, let it cool and then blend it into a creamy paste using some water. Add just enough water to help the blending process.
On the other hand, fry the chopped fenugreek leaves in a pan with a tsp of oil. When the leaves are softened and water is almost dried, add boiled sweet corn kernels to the leaves with a pinch of salt.
Cook this mixture for 5-7 minutes until mixed together.
In the kadhai, add 1 tbsp butter and splatter cumin seeds, cinnamon stick with black cardamoms. Pour in the prepared paste and fry for few minutes. You should see the oil beginning to ooze out.
Now add the sweet corn and fenugreek mixture. Cook it for few minutes.
Take about 2 tbsp of the cooked masala and mix in the milk. Now pour this milk in the cooking mixture.
Once its boiling let it simmer for few minutes on low to medium flame. You will again see some oil oozing out now add cream and switch off the flame.
Before switching off adjust the consistency and taste the seasonings.
You can keep the consistency as per your choice - semi dry or gravy consistency. Use milk/cream to loosen up the gravy if needed.
Garnish with cream and serve with parathas or naans (Indian breads)!
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