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CORN METHI MASALA

  • Total Time: 45 mins
  • Yield: 4

Ingredients

  • 1 cup Corn kernels
  • 1 small bunches, chopped Fresh fenugreek leaves (methi)
  • 1-inch Ginger
  • 1 Green chilli
  • 2 medium Tomatoes
  • 1 tbsp GREENSFUD OILVE OIL
  • 1 tsp GREENSFUD CUMIN SEEDS
  • GREENSFUD HIMALAYAN PINK SALT to taste
  • 1 tsp GREENSFUD CORIANDER POWDER
  • 1 tsp GREENSFUD RED CHILLI POWDER
  • ½ tsp GREENSFUD AMCHUR

Instructions

  1. Boil enough water in a non-stick pan for pre-preparation, add corn kernels, and boil for 5 minutes. Keep in a basin after draining.
  2. Blend ginger and green chilies into a fine paste in a blender with 1 tablespoon of water. incorporate into a bowl.
  3. To make a fine puree, roughly chop the tomatoes and add them to the same mixer jar. Put it in a different bowl.
  4. In a non-stick skillet, heat the oil, then add the cumin seeds, ginger, and green chilli paste, stir, and sauté for one minute.
  5. Cook for 5 minutes on high heat after adding tomato puree and salt. Mix in the coriander powder, red chilli powder, and dried mango powder.
  6. Stir in the maize kernels and fenugreek leaves. Add 3–4 tablespoons of water, stir, and simmer for 2–3 minutes on low heat.
  7. Transfer into a serving bowl and serve hot.

 

 

  • Author: GREENSFUD
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: MAIN DISH
  • Cuisine: INDIAN

Keywords: Corn methi masala, Main dish, Indian cuisine

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