Corn Methi Masala Recipe

Posted on April 16th, 2011 by
Corn Methi Masala Recipe
Serves 4 people
20 minutes

Corn is combined with fresh fenugreek leaves and select spices to make a delicious vegetarian curry. Corn Methi Masala is very easy to make and can be sereved with roti, chapati, paratha or rice.


  1. In small bowl soak cashew nut in 1/4 cup warm water for 30 minutes.
  2. Blend together cashew nuts, ginger, green chili and tomato, into smooth paste.
  3. Heat non stick pan on medium heat, add oil or ghee.
  4. Add cumin seeds, wait until seeds crackle.
  5. Add cashew paste cook until oil separates, stirring occasionally.
  6. Add chopped methi leaves and stir fry for 2 minutes.
  7. Add red chili powder, turmeric powder, garam masala powder, sugar and salt, mix well.
  8. Add corn with 1/2 cup of water, cook for 5 minutes or until thick.
  9. Serve hot with roti, chappati, paratha or rice.


  • 2 Cups Fresh Fenugreek Leaves (Fresh Methi), chopped
  • 1 Cup Frozen Corn
  • 2 Tablespoon Cashew Nut
  • 1 inch piece Ginger
  • 2 Green Chilies
  • 1 Tomato, chopped
  • 1/2 Teaspoon Cumin Seeds (Jeera)
  • 1 Teaspoon Red Chili Powder
  • 1/2 Teaspoon Turmeric Powder
  • 1/2 Teaspoon Garam Masala Powder
  • Salt to Taste
  • 1 Teaspoon Sugar (optional)
  • 2 Tablespoon Oil / Ghee

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