Methi Matar Makai

Ingredients

Frozen palak 

Matar

 1/2 cups boiled sweet corn kernels (makai ke dane)  
3/4 cup onion slices
2 cloves of garlic (lehsun), roughly chopped
12 mm. (½") piece of ginger (adrak), chopped
2 green chillies, chopped
2 tbsp chopped cashewnuts (kaju)
1 cup milk
1/2 cup fresh thick curds (dahi)
2 tsp besan (Bengal gram flour)
1/2 tsp turmeric powder (haldi)
1/2 tsp cumin seeds (jeera)
3/4 cup chopped fenugreek (methi) leaves
1 tsp coriander (dhania) powder
1/4 cup cream
2 tbsp oil
salt to taste

Method

1. Boil the onions, garlic, ginger, green chillies and cashewnuts with the milk for about 10 to 15 minutes.
2. Cool and blend in a mixer to get a smooth purée. Keep aside.
3. Whisk the curds, besan and turmeric powder till smooth and keep aside.
4. Heat the oil in a pan and add the cumin seeds.
5. When they crackle, add the fenugreek leaves and coriander powder and sauté for about 3 to 4 minutes.
6. Add the onion purée, curds-besan mixture, corn and salt and simmer for some time till the gravy thickens and coats the corn.
7. Add the cream and stir for 1 to 2 minutes.
8. Serve hot.

http://www.tarladalal.com/Methi-Makai-30994r