Methi Malai Matar Corn

Methi Malai Matar Corn

Methi Malai Matar Corn


  • 2 medium size tomatoes
  • 1 medium size onion
  • 7-8 cashew nuts
  • 1 inch ginger
  • 4 garlic cloves
  • 2 medium size green chillies
  • Methi leaves, chopped, 1 cup
  • Malai (how much depends on how rich you want the gravy I used 2 tablespoon)
  • Milk
  • Water
  • Peas - boiled
  • Sweet corn - boiled
  • Amul cream (optional)
  • Masala - red chilli powder, coriander powder, jeera powder,  garam masala
  • Ghee/butter
  • Jeera



  • Blend tomato and cashews together. Keep aside
  • Blend onion, ginger, garlic and green chillies together.
  • In a kadhai, put some ghee/butter. Once hot, add jeera.
  • Now add the onion mix in it. Saute for a while
  • Now add the tomato mix and let it cook.
  • Once it is cooked, add malai and methi leaves. Add red  chill powder, coriander powder, jeera powder and salt to taste.
  • Mix and leave it to flame for 4-5 minutes
  • Add milk and little bit of water and add peas n corn now.
  • Add garam masala
  • At this stage if you want you can add amul cream also. If adding, then reduce the amount of milk added.
  • Mix and let it cook for another 5 minutes.


Tadaa…. Methi malai matar corn is ready.


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This article is an entry for BLOG-A-THON.


Also read: Wheat Flour Porridge Recipe For Your Little One

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