Fresh green methi (fenugreek leaves) makai (sweet corn) malai (fresh cream)

• Servings: 4-5
• Preparation time: 10 minutes.
• Frying time: 10 minutes.
• Cooking time: 11 minutes.
• Total time: 31 minutes.

I could see a special smile emerge from my younger son’s face, when he saw that there is triple M (methy, makai and malai) sabji served on the dining table, he enjoyed the dinner much.

“Fresh green methi (fenugreek leaves) makai (sweet corn) malai (fresh cream)” is a delightful and comforting dish that brings together the bitterness of fresh fenugreek leaves, the sweetness of tender corn kernels, and the richness of fresh cream. This combination creates a perfectly balanced flavour that is both homely and royal in taste.

Inspired by Chef Sanjeev Kapoor’s timeless recipe, this dish has been part of my kitchen for over four decades. Each time I cook it, the aroma of sautéed methi leaves blending with sweet corn and creamy malai fills the home with warmth.

The green colour of fenugreek leaves comes from chlorophyll; it is rich in vitamins, minerals and contains a variety of disease fighting plant chemicals; also helps to prevent skin degeneration and preserves the youthfulness of skin.

The flavour becomes even richer when malai is added to this “methi makai malai” where the main constituent is green fenugreek leaf.

Corn is good source of fiber, it gives us chewing satisfaction; nourishes our lower digestive tract, recent research has shown that corn can support the growth of friendly bacteria in our large intestine.

Ingredients:

• Fresh green methy (fenugreek leaves): 400 gm.
• Corn: 200 gm
• Malai (fresh cream): 1 cup
• Onion: 1 no. (Medium size)
• Tomato: 1 no. (Medium size)
• Ginger: 2”pieces
• Garlic: 2-3 flacks
• Green chilli: 1 no.
• Cumin: half teaspoon
• Chilli powder: ¼ teaspoon
• Coriander powder: ½ teaspoon
• Turmeric powder: ¼ teaspoon
• Salt: 1 teaspoon (as per taste)
• Mustard oil: 1 tablespoon

Preparation:

1. Clean and chop onion, ginger, garlic, green chilli and fenugreek leaves into small pieces. Keep aside.

Method:

1. Take a fry pan. Heat oil and add cumin, let it sputter for few seconds; add garlic and ginger,  stir fry for a minute.
2. Add Chopped green chilli, onion;  continue to fry it till onion turns transparent (2-3 minutes).
3. Add chopped tomato; fry it (2-3 minutes), Stir it with little pressing manner with stirrer and fry till it gets messy appearance. (Keep it stirring otherwise it may burn).
4. Add corn, stir it and cover it on low flame for 4-5 minutes; add salt, red chilli powder, coriander powder and turmeric powder and chopped fenugreek leaves, stir fry for couple of minutes, it will change the colour and starts shrinking.
5. Cover it and cook again on medium flame till it is done. (2~minutes) Stir occasionally.
6. Now add malai, cover it and cook again on medium flame  for couple of minutes or until liquid dries up and oil get separated from the sides, it is done.
7. Put off the flame. Transfer into serving bowl. Decorate with fresh malai.
8. You can serve hot or warm, serve this as a side dish with Chapatti or  Dost Paratha.

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

Fresh green methi (fenugreek leaves) makai (sweet corn) malai (fresh cream) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.