The Sweetness of corn and bitterness of the methi, make them a perfect match, this dish very tasty, quick and easy to make since corn does not take to long to cook

This goes to the LiveSTRONG with A Taste of Yellow event hosted by Barbara of winosandfoodies.com



Ingredients

1 cup methi leaves (Fenugreek Leaves), washed and chopped
1 cup corn kernels, fresh or frozen
1/2 cup onion, chopped
1/4 cup tomato, chopped
2 garlic cloves, chopped
1 green chillies, chopped
1 tsp coriander powder
1/2 tsp red chili powder
1/4 tsp turmeric powder
1/4 cup milk or water
salt to taste
1 tbsp oil

Method

  1. Heat oil in a pan, add the garlic, green chillies and onions and cook till the onions are translucent.
  2. Add the coriander powder, red chili powder and turmeric powder. Cook for a minute.
  3. Add the tomato and cook till the oil separates.
  4. Add the methi leaves and cook till they wilt.
  5. Add the corns, salt and milk and simmer till the corn is cooked.
  6. Serve with paranthas, phulkas or roti's.

6 comments:

Dee said...

Love corn in milk, should try adding methi though. The dish looks yummy!

Barbara said...

This looks wonderful. I have not seen fenugreek leaves in the shops here but It would work with spinach I think. Thanks for supporting LiveSTRONG With A Taste Of Yellow.

Dhivya said...

nice entry:))looks so yummmm

madhuram said...

This looks very delicious and it's also very healthy indeed. I always want to try different recipes with methi. Thanks for the recipe.

Medhaa said...

Thank you so much Dee, Dhivya and Madhuram.

Barbara - Thank you and yes spinach too would taste really good with corn.

Arundathi said...

love corn. gonna try this - thanks!

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