Methi Corn Curry at Millard Turner blog

Methi Corn Curry. Add 1 ½ cup water, salt and stir well. Add the tomato puree, almond powder and fresh chopped fenugreek. You may apply some salt and keep it for some time before washing. In a pressure cook add the sweet corn along with 2 tablespoons of water and pressure cook for 1 whistle. Then, add oil in it and mix once, and then add ginger, cashews, melon seeds, onion, green chillies and bay leaf. Turn off the flame and allow the pressure to release naturally. Add water and mix well. In a pan, heat oil on medium flame. Bring to a boil, add more water to adjust consistency, lower the heat to medium and cook for 10 minutes. Soak the cashew nuts in warm water for a minimum of 15 minutes. Mix well and turn off the heat as the flavors soak. Now, add coconut milk, garam masala, and kasoori methi. Drain and keep in a bowl. Stir in salt to taste, sugar and increase the heat to high. Let it simmer for about 8 minutes.

Fenugreek (Methi) And Sweetcorn Curry from cooksbyson
from resepmamiku.com

Mix well and turn off the heat as the flavors soak. Let it simmer for about 8 minutes. Add 1 ½ cup water, salt and stir well. In a pressure cook add the sweet corn along with 2 tablespoons of water and pressure cook for 1 whistle. Soak the cashew nuts in warm water for a minimum of 15 minutes. Drain and keep in a bowl. Stir in salt to taste, sugar and increase the heat to high. Turn off the flame and allow the pressure to release naturally. In a pan, heat oil on medium flame. Now, add coconut milk, garam masala, and kasoori methi.

Fenugreek (Methi) And Sweetcorn Curry from cooksbyson

Methi Corn Curry Then, add oil in it and mix once, and then add ginger, cashews, melon seeds, onion, green chillies and bay leaf. Drain the water and keep the corn aside. Add the tomato puree, almond powder and fresh chopped fenugreek. In a pressure cook add the sweet corn along with 2 tablespoons of water and pressure cook for 1 whistle. Let it simmer for about 8 minutes. Now, add coconut milk, garam masala, and kasoori methi. Add 1 ½ cup water, salt and stir well. Bring to a boil, add more water to adjust consistency, lower the heat to medium and cook for 10 minutes. You may apply some salt and keep it for some time before washing. Mix well and turn off the heat as the flavors soak. Add water and mix well. Soak the cashew nuts in warm water for a minimum of 15 minutes. Turn off the flame and allow the pressure to release naturally. Then, add oil in it and mix once, and then add ginger, cashews, melon seeds, onion, green chillies and bay leaf. Stir in salt to taste, sugar and increase the heat to high. In a pan, heat oil on medium flame.

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