Description:
Spicy Tangy Methi Leaves With Sweet
Corn Kernels
Preparation:
1) Finely Chop Tomatoes.
2) Thaw frozen Chopped Methi Leaves and Sweet Corn Kernels.
2) Thaw frozen Chopped Methi Leaves and Sweet Corn Kernels.
Cooking:
1) Heat Oil on medium low flame.
2) Add Bay Leaves, Cloves, Cinnamon Sticks, Asafoetida, Turmeric Powder, washed chopped Methi Leaves, Salt, 0.5 Cup of Water, washed Sweet Corn Kernels, Red Chilli Powder and Coriander Cumin Powder.
3) Mix well and cover & cook for approx 5 mins.
4) Add chopped Tomatoes, Black Salt, Black Pepper Powder, Garam Masala Powder, Amchur Powder and 0.5 Cup of Water.
5) Mix thoroughly and cover & cook for approx 5 mins. until tender.
2) Add Bay Leaves, Cloves, Cinnamon Sticks, Asafoetida, Turmeric Powder, washed chopped Methi Leaves, Salt, 0.5 Cup of Water, washed Sweet Corn Kernels, Red Chilli Powder and Coriander Cumin Powder.
3) Mix well and cover & cook for approx 5 mins.
4) Add chopped Tomatoes, Black Salt, Black Pepper Powder, Garam Masala Powder, Amchur Powder and 0.5 Cup of Water.
5) Mix thoroughly and cover & cook for approx 5 mins. until tender.
Serve For: 4 Person
Total cooking time: 20 Mins.
Garnishing:
Serve Hot With Soft Chapati
| Ingredients | Quantity | Add to Cart |
|---|---|---|
| Chopped Tomatoes | 70 Gms |
|
| Oil | 5 Tablespoon |
|
| Chopped Fenugreek Leaves ( Methi ) | 250 Gms | |
| Sweet Corn Kernels | 200 Gms | |
| Bay Leaves | 2 Leaves | |
| Cloves | 2 Piece | |
| Cinnamon Sticks | 1 Piece | |
| Red Chilli Powder | 1 Tablespoon | |
| Coriander Cumin Powder | 1 Tablespoon | |
| Dry Mango Powder ( Amchur Powder ) | 0.5 Tablespoon | |
| Asafoetida ( Hing ) | 0.25 Teaspoon | |
| Turmeric Powder | 0.25 Teaspoon | |
| Black Salt | 0.25 Teaspoon | |
| Black Pepper Powder | 0.25 Teaspoon | |
| Garam Masala Powder | 0.25 Teaspoon | |
| Salt | As Required to Taste |
|
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