Methi Makai Subzi

by Tarla Dalal

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Sweet corn kernels heartily coated with a thick gravy, rich in the goodness of methi.

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Methi Makai Subzi recipe - How to make Methi Makai Subzi

Quick Sabzis Leafy Vegetable Sabzis

Preparation Time: 10 mins Cooking Time: 10 mins Total Time: 20 mins 3Makes 3 servings
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Ingredients

Method

Combine the onions, milk, cashews and garlic in a deep kadhai, mix well and cook on a medium flame for 4 to 5 minutes or till the onions turn soft. Sprinkle approx. 2 tbsp of water if the milk dries up.
Cool and blend in a blender to a smooth paste. Keep aside.
Combine the curds, besan, turmeric powder and 3 tbsp of water in a bowl and whisk well till no lumps remain. Keep aside.
Heat the oil in a broad non-stick pan, add the cumin seeds.
When the seeds crackle, add the fenugreek leaves, coriander powder and 2 tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring continuously.
Add the corn, onions paste, curd-besan paste, green chilli paste, salt and ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Serve immediately.

Accompaniments

Nutrient values per serving

RECIPE SOURCE : Corn