Corn Methi Malai Gravy Recipe
Corn and Fenugreek in a Creamy Gravy – A Perfect Punjabi Dinner Delight
This Corn Methi Malai Gravy Recipe brings together the richness of fenugreek (methi) leaves, sweet corn, and a creamy gravy spiced just right, offering a unique blend of flavors that’s both comforting and indulgent. A quintessential Punjabi dish, this creamy curry pairs beautifully with phulkas, naan, or even rice for a satisfying meal. The combination of sweet corn and fenugreek leaves, with the touch of cashews and cream, makes it a delicious and healthy vegetarian dinner option that your family will love. Perfect for a cozy Sunday night or any time you’re craving a heartwarming Indian curry!
Ingredients
| Ingredient | Quantity |
|---|---|
| Methi Leaves (Fenugreek Leaves) | 2 cups |
| Sweet Corn | 1/2 cup |
| Onion | 1, finely chopped |
| Tomatoes | 2, finely chopped |
| Whole Cashews | 15, soaked in warm water for 15 minutes |
| Fresh Cream | 1/2 cup |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Amchur (Dry Mango Powder) | 1/2 teaspoon |
| Sugar | 1/2 teaspoon |
| Butter | 2 teaspoons |
| Cardamom (Elaichi) Pods/Seeds | 2 cloves |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Cinnamon Stick (Dalchini) | 1/2 inch |
| Cloves (Laung) | 2 cloves |
| Black Peppercorns | 3 whole |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 140 kcal |
| Protein | 3 g |
| Carbohydrates | 10 g |
| Fat | 11 g |
| Saturated Fat | 6 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 150 mg |
Note: Nutritional values are estimates and may vary based on exact ingredients used.
Instructions
-
Prepare the Methi (Fenugreek) Leaves:
Start by washing the methi leaves thoroughly to remove any dirt. Roughly chop the leaves and set them aside. Fenugreek leaves are packed with nutrients and add a delightful bitter flavor that balances the richness of the gravy. -
Soak the Cashews:
Soak the cashews in warm water for about 15 minutes. This softens them and makes it easier to blend into a smooth paste. -
Cook the Sweet Corn:
In a pressure cooker, add the sweet corn along with 2 tablespoons of water. Pressure cook for just one whistle, then turn off the flame and let the pressure release naturally. Once done, drain any excess water and set the cooked corn aside. -
Sauté the Onions and Tomatoes:
In a pan, heat some oil over medium flame. Once hot, add the chopped onions and sauté until they turn translucent. Add the chopped tomatoes to the pan and cook until they soften and become mushy. Turn off the flame and let the mixture cool. -
Grind to a Smooth Paste:
Once the onion-tomato mixture has cooled down, transfer it to a blender along with the soaked cashews. Grind the ingredients together to form a smooth, creamy paste. Set this paste aside. -
Cook the Spices:
In a heavy-bottomed pan, heat the butter over low flame. Once the butter melts and begins to froth, add the whole spices – cardamom, cumin seeds, cinnamon stick, cloves, and black peppercorns. Sauté the spices in the butter until they become fragrant and aromatic. -
Add the Ground Paste and Spices:
Now, add the ground onion-tomato-cashew paste to the pan. Mix in the salt, turmeric powder, red chilli powder, and amchur (dry mango powder). Stir well and let the mixture cook for a minute, allowing the raw smell of the spices to dissipate. -
Add Methi Leaves and Sweet Corn:
Add the chopped methi leaves and cooked sweet corn kernels to the pan. Stir everything together and cook over medium flame until the oil begins to separate from the gravy. -
Finish with Sugar and Cream:
Add the sugar and fresh cream to the pan, stirring well to combine. Let the mixture simmer on low flame for 2 more minutes, allowing the flavors to meld together. -
Serve and Enjoy:
Turn off the flame and your Corn Methi Malai Gravy is ready to be served! Pair it with hot phulkas, naan, or steamed rice. For a complete meal, serve with a refreshing Kala Chana Salad and Lauki Raita on the side. Enjoy your delicious and creamy Punjabi dinner!
Serving Suggestions:
- Phulkas or Naan: The creamy texture of the gravy pairs beautifully with soft, warm phulkas or naan bread.
- Kala Chana Salad: This simple chickpea salad adds a burst of freshness and balances the richness of the curry.
- Lauki Raita: A cooling bottle gourd raita complements the spicy and creamy curry, making the meal even more delightful.
Tips and Variations:
- If you prefer a thicker gravy, you can grind the mixture for a little longer or use a bit less water while cooking.
- For a spicier kick, increase the quantity of red chilli powder or add a green chilli when sautéing the onions.
- You can also add some crushed kasuri methi (dried fenugreek leaves) towards the end for an extra punch of flavor.
This Corn Methi Malai Gravy is a wholesome dish that perfectly balances the sweetness of corn with the slight bitterness of methi, creating a dish that is both flavorful and comforting. It’s perfect for a cozy weeknight dinner or when you have guests over. Enjoy this traditional Punjabi delight with your loved ones!
