Methi Makai Sabzi

Ingredients

• ¾ cup chopped fenugreek (methi)
• 1½ cups boiled sweet corn kernels (makai ke dane)
• ¾ cup thinly sliced onions
• 1 cup milk
• 2 tbsp chopped cashewnuts (kaju)
• ½ tsp finely chopped garlic (lehsun)
• ½ cup fresh thick curds (dahi)
• 2 tsp bengal gram flour (besan)
• ½ tsp turmeric powder (haldi)
• 2 tbsp oil
• ½ tsp cumin seeds (jeera)
• 1 tsp coriander (dhania) powder
• 1 tsp green chilli paste
• salt to taste

Method

1. 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.
2. Cool and blend in a blender to a smooth paste. Keep aside.
3. Combine the curds, besan, turmeric powder and 3 tbsp of water in a bowl and whisk well till no lumps remain. Keep aside.
4. Heat the oil in a broad non-stick pan, add the cumin seeds.
5. 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.
6. 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.
7. Serve immediately.