Methi Makai Subzi by Tarla Dalal

Methi Makai Subzi, quick and easy vegetable!
Recipe link : http://www.tarladalal.com/Methi-Makai-Subzi-30994r

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Methi Makai Subzi

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

Preparation Time: 10 minutes. Cooking Time: 8 to 10 minutes. Serves 3.

¾ cup chopped fenugreek (methi) leaves
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 besan (Bengal gram flour)
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

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.
Serve immediately.