I have been dreaming of cooking Methi Corn nu shak ever since I planted methi seeds in my garden. This is a curry that is often served at special events - parties, wedding celebrations. Perhaps that's why it always makes me feel so happy!
The sweetness of the corn is the perfect accompaniment to the natural bitterness of the methi (which also has many health benefits). I used a tomato base in my version, which also added a slight tanginess. Needless to say, there were no leftovers.
Everybody uses different ratios of methi to corn, depending on their taste preferences. I love methi, but having picked all that was available from my garden, this was about half a cup or so. I also used a "special ingredient" which made this dish taste awesome...you can find out more in the Tips section below!
The sweetness of the corn is the perfect accompaniment to the natural bitterness of the methi (which also has many health benefits). I used a tomato base in my version, which also added a slight tanginess. Needless to say, there were no leftovers.
Everybody uses different ratios of methi to corn, depending on their taste preferences. I love methi, but having picked all that was available from my garden, this was about half a cup or so. I also used a "special ingredient" which made this dish taste awesome...you can find out more in the Tips section below!
Recipe (serves 4):
1/2 jar passata (OR 1 cup chopped tomatoes)
1 thumb ginger, peeled and roughly chopped
2 cloves garlic, peeled
1 tbsp vegetable oil
1 tsp mustard seeds (rye)
1 tsp cumin (jeeru)
1" stick cinnamon
1 clove
2 large curry leaves
1/2 tsp salt (or to taste)
1 tsp sugar (optional)
Pinch cayenne pepper (or to taste)
1 tsp ground turmeric (hardar)
1 heaped tsp corriander and cumin powder (dhana jeeru)
2 tins sweetcorn, drained (approximately 320g)
1/2 cup fresh fenugreek leaves (methi), roughly chopped
Approximately 1 cup hot water
Method:
Tips:
Enjoy! If you have tried this recipe then please feel free to comment below and let me know how it went. If you have any questions then please ask and I'll do my best to answer!
For more recipe's, inspiration and general musings follow me on Instagram @jemplusthree
1/2 jar passata (OR 1 cup chopped tomatoes)
1 thumb ginger, peeled and roughly chopped
2 cloves garlic, peeled
1 tbsp vegetable oil
1 tsp mustard seeds (rye)
1 tsp cumin (jeeru)
1" stick cinnamon
1 clove
2 large curry leaves
1/2 tsp salt (or to taste)
1 tsp sugar (optional)
Pinch cayenne pepper (or to taste)
1 tsp ground turmeric (hardar)
1 heaped tsp corriander and cumin powder (dhana jeeru)
2 tins sweetcorn, drained (approximately 320g)
1/2 cup fresh fenugreek leaves (methi), roughly chopped
Approximately 1 cup hot water
Method:
- Blitz the passata/tomatoes together with the ginger and garlic until fairly smooth
- Heat the oil in a large pan on a high heat
- Add the rye and cover. Wait for it to sputter
Immediately add the jeeru, cinnamon, clove and curry leaves and stir - Add tomato mix, reduce to medium heat and stir
- Stir in the spices
- Add the sweetcorn, methi and 1 cup of hot water and mix
- Cover and simmer on a medium heat for 10 minutes
- Serve hot with naan or rotli
Tips:
- So...the special ingredient...I had half a jar of tomato and garlic pasta sauce in the fridge, so I used this instead of passata/chopped tomatoes! A tomato and chilli pasta sauce would work well too if you wanted an extra kick of heat
- I fancied more of a sauce, but you can reduce the amount of tomato if you prefer less
- This dish is best served with bread - rotli, naan or paratha
Enjoy! If you have tried this recipe then please feel free to comment below and let me know how it went. If you have any questions then please ask and I'll do my best to answer!
For more recipe's, inspiration and general musings follow me on Instagram @jemplusthree
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