Fenugreek leaves (Methi)-1 big bunch
Sweet Corn (Makkai) – 1 cup
Green Chilli-1 crushed
Garlic Pad- 4
Tomatoes- 2 medium
Chilli Powder- ¾ tsp
Haldi/Turmeric Powder – ¼ tsp
Garam Masala- ¼ tsp
Cardamom/Elaichi – 2
Cinnamon stick – 1” stick
Kasuri Methi- 1 tsp
Corn Flour – 1 tsp
Oil – 1 tsp
Butter- 1 tsp
Salt to taste
Select the tender shoots and leaves from the stems of fenugreek (Methi). Chop it finely.
Add ¾ tsp of salt, mix well and keep aside for 15 minutes. Now, squeeze the Methi, wash it well and strain. (Omit this step if using spinach).
Pressure cook the Sweet Corn (2 whistles).
Crush the tomatoes with Cardamom and Cinnamon.
Soak the Cashews in hot water for 30 minutes and grind to a fine paste.
Crush Ginger, Green Chilli and Garlic together.
Heat oil and Butter together.
Add Jeera (Cumin Seed) and allow to crackle.
Add crushed Ginger, Garlic and Green Chilli and sauté for 30 seconds.
Add the Fenugreek (Methi) leaves. Cook for 5 minutes.
Add crushed Tomatoes, mix well and cook for another 2 minutes.
Add Sweet Corn (Makkai), Chilli powder, Haldi (Turmeric) powder, Salt and Sugar, mix well, cover with a lid and cook for 3 minutes on low heat.
Add the milk, Fresh Cream, Corn flour diluted with ½ cup of water and Garam masala. Mix well and stir cook for a couple of minutes.
Cover and cook for 2 more minutes.
Serve with any Indian bread or Jeera Rice or Ghee Rice etc. If more gravy is needed, increase quantity of milk or water.