20 minPrep
30 minCook
50 minTotal
4Servings
350Kcal
Ingredients
- —Oil : 4 TBSP
- —Cloves : 3
- —Black cardamom : ( masala elaichi) : 3
- ——
- —Black pepper corns : 4 to 5
- —Cinnamon stick : 1 of 1/2 inch.
- —Bay leaf: 1 -2
- —Cumin-seeds : 1/2teaspoon.
- —Onion : 2 medium or 1 big. ( Grated or finely chopped. )
- —Ginger garlic paste : 2 tablespoon.
- —Tomato puree : 2 tablespoon
- —Cashew nuts : 6 to 8, (make paste and keep ready.)
- —Yogurt : 2 tablespoon.
- —Coriander powder : 1 teaspoon
- —Turmeric : 1/2 teaspoon.
- —Red chili powder : 1 and 1/2 teaspoon or according to the heat you require/like.
- —Fresh fenugreek : 1 and 1/2 bowl
- —Sweet corn kernels : boiled and made into paste.
- —Milk : 1 cup.
- —Lemon juice : 1 tablespoon.
- —Salt : To taste.
- —Sugar : 1 teaspoon Or equivalent honey.
- —Fresh cream : 2 tablespoon, ( For mixing and the leftover for garnishing.
Instructions
- DON'T WORRY SEEING THE LIST OF INGREDIENTS, THE PREP IS EASY IN JUST 2 STEPS. LET'S BEGIN:
- STEP 1 : Heat the pan,add oil to it,let it heat,when the steam starts rising up,reduce the flame to medium.
- Add all the whole spices like clove,Cumin-seeds, bay-leaf, pepper corn, etc roast it slightly in the oil,remove and keep aside on a kitchen towel, now in the same pan add onions fry them till golden brown and keep aside.
- Add a little more oil and add Ginger-garlic paste, tomato puree and cashew paste, stir till the raw smell evaporates
- Now allow all the above ingredients to cool down, once at room temperature, add all these ingredients starting from the whole spices to the tomato puree paste,everything to a blender.
- Make a nice fine paste.
- Now reheat the pan,add little more oil,when the oil is hot enough, add the above paste,saute nicely, add some milk,cover and let it simmer for five minutes.
- Now is the time to add the fenugreek leaves ( TIP : saute or crackle the leaves in little oil before adding it to the paste - it helps in retaining the green color of the leaves)
- To the above paste,add the sweet corn paste,add more milk and stir and keep it to simmer, all the while checking and stirring in between to avoid burning of the gravy
- Once you get the desired gravy like consistency, add the lemon juice, sugar or honey, salt to taste,turmeric, chili powder,coriander powder and fresh cream, let it cover and cook.Once it's nearly done. Garnish with your favorite ingredients and serve with hot chapati, roti or Naan.
- My favorite garnish is lots of cheese, fried onions and coriander/cilantro.
Ready to cook?
Follow step-by-step instructions in Cook Mode.
Chef's Notes
u003cliu003eu003cstrongu003eYou can use butter instead of oil.u003c/strongu003eu003c/liu003eu003cliu003eu003cstrongu003eIf fresh cream isn't available you can also use the cream in the cartons I like to use Amul,In India it is one of the trusted brands for authentic and organic products. u003c/strongu003eu003c/liu003eu003cliu003eu003cstrongu003eIf fresh Fenugreek is not available, you can also you Kasuri Methi,but obviously you will find that the dish doesn't elevate to the taste profile of a Fresh veggies. u003c/strongu003eu003c/liu003e