Fenugreek (Methi) And Sweetcorn Curry

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.)