Monday, 10 December 2012

Methi makai masala

Preparation time : 20-30 mins
Cooking time; 20 min
Serves :- 4 ppl

Ingredients required:-

  •  1 1/2 cup of palak puree ( refreshed or blanched)
  • 2 cup methi leaves finely chopped and refreshed )
  • 1 cup sweet corn frozen
  • 2-3 tspn of freshly ground ginger-garlic
  • 2 medium sized onion made into a paste
  • Puree of 2 medium sized tomato
  • 3-4 tspn of refined oil
  • 1 tspn each of Cumin seeds, Mustard seeds  turmeric powder, kalonji
  • 2 tspn of fresh cream ( optional)
  • 2 tspn anardana powder(optional)
  • 2 tspn of garam masala powder
  • 1 tspn of kasoori meethi ( crushed)
  • 6-7 cashew nuts ( soaked in hot water for 15 mins and ground into a fine paste)
  • salt to taste
  • 100 ml of water
Procedure to make:-
  • Heat oil in a pan to it add 1 tspn of Cumin seeds, Mustard seeds  turmeric powder, kalonji and let it splutter before adding fresh ginger -garlic paste.
  • Now as the ginger-garlic gets sauted it starts leaving oil at sides at which step onion paste must be added and sauted properly.
  • Once onion paste starts leaving oil at sides add tomato puree and saute again.
  • After the smell of raw tomatoes goes away or it also starts leaving oil at sides add half a cup of water and let it come to a boil.
  • Now add palak puree, methi leaves and sweet corn ( makai) and stir properly.
  • After it comes to a boil add garam masala, kasoori meethi.
  • Lower the heat and add fresh whipped cream stirring gently.
  • Finally add the cashew paste
Serve hot with roti or rice.

  • While using frozen sweet corn remember to take it out of fridge atleast 1 hr before cooking.
  • wash the sweet corn in normal water properly before putting it in hot water.
  • Then soak it in hot water for about 15-20 mins before adding it to the gravy.