Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 25 minutes
Course: Main course | Servings: 4
Difficulty level: Easy
Ingredients
For the sabzi
- 160 g Maize kernels sweet, Fresh, raw, kernels
- 120 g Methi, green, cleaned, washed and chopped
- 80 g Onion, chopped
- 6 g Garlic, chopped finely
- 4 g Green chillies, chopped finely
- 6 g Ginger, fresh, chopped finely
- 160 ml Cow milk
- 48 ml Cream, fresh
- 20 g Cashewnut, soaked and blended into a paste
- 16 ml Cow Ghee
- 2 g Cumin seed / jeera, whole
- 4 g Salt
- 0.6 g Turmeric / haldi
- 1.2 g Black pepper, powdered
- 1.2 g Garam Masala
- 1.2 g Kasuri methi, crushed
Instructions:
Prepare the ingredients
- Pluck and wash the methi leaves thoroughly. Sprinkle with a pinch of salt and let sit for 10 minutes. Squeeze lightly to remove some bitterness. Roughly chop.
- Soak cashews in warm water for 15 minutes. Blend with 40–50 g water into a smooth paste.
- Boil or steam the corn kernels until tender. Lightly pulse about one-third of the corn in a blender.
Make the gravy
- Heat ghee in a kadhai. Add cumin seeds and allow them to crackle.
- Add onions and sauté until translucent; avoid deep browning.
- Add ginger, garlic, green chillies, chopped methi, turmeric and pepper. Cook for 3–4 minutes until wilted.
- Stir in the cashew paste and cook for 2 minutes.
- Add milk slowly, stirring continuously to get a smooth, slightly thick gravy.
- Add corn kernels and salt. Simmer gently for 5–7 minutes.
- Add fresh cream and garam masala. Mix and allow to simmer for ~1 minute.
- Add kasuri methi. Mix and turn off the flame.
To serve
- Transfer to serving dish. Optionally garnish with cream and kasuri methi. Serve hot.
Nutrition (Per Serving)
Calories: 190 kcal | Protein: 5.9 g | Carbohydrates: 13.7 g | Fat: 12 g | Fiber: 4 g