Corn Methi Malai Gravy Recipe

Step 1: To begin making Corn Methi Malai Recipe,  the first step is to wash the fenugreek leaves/methi leaves thoroughly and roughly chop them

Step 2: Soak the cashew nuts in warm water for a minimum of 15 minutes

Step 3: In a pressure cook add the sweet corn along with 2 tablespoons of water and pressure cook for 1 whistle

Step 4: Turn off the flame and allow the pressure to release naturally

Step 5: Drain the water and keep the corn aside

Step 6: In a pan, heat oil on medium flame

Step 7: Once the oil is hot, add chopped onions and saute until translucent

Step 8: Next add chopped tomatoes and cook until the tomatoes are soft and mushy

Step 9: Turn off the flame and allow the mixture to cool

Step 10: Add the cooked tomatoes and onions to a mixer along with the soaked cashews and grind everything together to form a smooth paste

Step 11: Keep aside

Step 12: In a heavy bottomed pan, heat butter on low flame

Step 13: Once the butter becomes frothy, add the spices - cardamom, cumin seeds, cinnamon, cloves and black peppercorns

Step 14: Saute in the butter until the spices turn aromatic

Step 15: Next add the ground onion tomato mixture, required amount of salt, turmeric powder, chilli powder and dry mango powder to it

Step 16: Mix and cook for a minute until raw smell of the spices go away

Step 17: Now add roughly chopped methi leaves and cooked corn kernels

Step 18: Stir and cook simmered on a medium flame until oil separates

Step 19: Finally add sugar and cream to the Corn Methi mixture, stir well and cook on a completely low flame for two minutes

Step 20: Turn off the flame

Step 21: The delicious corn methi malai gravy is ready

Step 22: 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