Petitchef

METHI MAKAI MATAR MALAI (Sweet Corn n Peas in Creamy Fenugreek Curry)

Main Dish
2 servings
30 min
15 min
Easy
A creamy topping of fenugreek greens with sweet corn & peas that is healthy & delicious! Enjoy over crostini or with a flat bread. This curry is full of goodness of green vegetables and loved by kids.

Ingredients

2

Preparation

  • Sprinkle about 1/4 tsp salt to the fenugreek leaves and mix them well.
    Keep them aside for approximately half an hour. Squeeze out the water and keep it aside.
  • Make cashew nuts paste by adding milk. Add milk gradually till you have the desired consistency.
  • Heat oil in a pan and add cumin seeds. Once they crackle, add onions, ginger garlic paste and fry till the ginger and garlic become fragrant and the onions become translucent.
  • Add fenugreek leaves and sauté for five minutes on medium heat. Add peas, corn & split green chillies and sauté for another minute or two.
  • Add cashew paste, cream, salt, dry mango powder, white pepper powder, coriander powder and garam masala and cook for half a minute. Add milk now and cook for further 3-4 minutes.
  • Serve with chapatti or as filling for sandwich.
  • Note: Boil the green peas till they are done but firm.
    Note: I have reduced the amount of cream to 1 tbsp from 3 tbsp. For rich gravy use this amount. Also, feel free to adjust the amount of milk, if using.
    Note: The addition of dry mango powder is optional but I like the hint of tang it adds to the creamy flavours.
    Note: Since the fenugreek leaves were marinated in salt, be watchful with the amount of salt you add to the dish.
    Note: I used split green chillies but you can add finely chopped if you want more heat in the dish.
    Note: Reduce the gravy so that you have a nice thick creamy filling for your sandwich.

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Photos

METHI MAKAI MATAR MALAI (Sweet Corn n Peas in Creamy Fenugreek Curry), photo 1
METHI MAKAI MATAR MALAI (Sweet Corn n Peas in Creamy Fenugreek Curry), photo 2

Questions:




Comments:

24/01/2013

Looking good

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