Fenugreek (Methi) And Sweetcorn Curry

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Fenugreek (Methi) and Sweetcorn Curry: A Flavorful Fusion for Your Palate

Are you searching for a unique and healthy vegetarian curry? Look no further than Fenugreek (Methi) and Sweetcorn Curry! This delightful dish combines the slightly bitter and aromatic flavor of fenugreek leaves (methi) with the sweetness of corn kernels, creating a harmonious blend that will tantalize your taste buds.

This curry is more than just delicious; it’s also packed with nutrients. Fenugreek is known for its health benefits, including aiding digestion and regulating blood sugar levels. Sweetcorn is a good source of fiber and antioxidants. Together, they create a powerhouse of goodness in a single bowl!

The beauty of this recipe lies in its versatility. You can adjust the spice level to your liking, adding more or less chili powder depending on your preference. You can also experiment with different variations by adding other vegetables like peas, potatoes, or spinach.

Preparing Fenugreek and Sweetcorn Curry is surprisingly simple. The recipe typically involves sautéing onions, ginger, and garlic as a base, then adding the fenugreek leaves and sweetcorn. Spices like turmeric, cumin, coriander, and chili powder are then incorporated to create a rich and flavorful gravy. The curry is simmered until the vegetables are tender and the flavors have melded together perfectly.

Serve this delectable curry hot with rice, roti, or naan bread for a complete and satisfying meal. It’s also a wonderful option for a light lunch or a side dish to complement other Indian dishes. Whether you’re a seasoned curry enthusiast or new to Indian cuisine, Fenugreek and Sweetcorn Curry is a must-try! Its unique flavor profile and health benefits make it a winner every time. Enjoy the symphony of flavors in every bite!

Ingredients

3 tbsp vegetable oilAround 3 large handfuls of frozen sweetcorn1 medium sized onion (diced)2 large tomatoes chopped into small chunks10 Cashews soaked in boiling water1 tbsp ginger & garlic paste1 tbsp jeera seeds5 tbsp dried fenugreek leavesHalf a tsp turmeric powder1 tsp Kashmir Red Chili powder1 tsp coriander PowderHalf a tsp garam masala powder2 tsp salt1 tsp sugar2 tbsp honey50ml milk3 tbsp butter

Steps

1. In two separate bowls, soak the frozen sweetcorn and cashews in boiling water and set aside.2. Heat the oil in a pan and fry the jeera seeds until aromatic. Then add the diced onion until translucent. Mix in a tsp of methi leaves, with the ginger and garlic paste, powders and the chunks of tomato. Allow to soften and add the cashews for a few minutes more.3. Transfer the mix into a blender and blitz to a fine sauce, (add a little water to loosen) before adding back to the pan and allowing it to simmer on a medium flame.4. Add in the honey, butter, milk and sugar and allow to simmer once more for a further 10 minutes. Drain the sweetcorn from earlier and add to the pan, mixing well before covering the pan and leaving to cook for a further 20mins. (Add a tsp of salt if preferred.) Serve whilst hot with jeera rice and red onions (pictured above.)