- Fresh fenugreek leaves (methi) - 1 large bunch
- Green peas (shelled) - 1 cup
- Ginger - 1 inch piece
- Green chilies - 3
- Fresh coriander leaves - a few sprigs
- Fresh corn kernels - 1 cup
- Lemon juice - 1 tbsp
- Yogurt - ½ cup
- Turmeric powder - A pinch
- Red chili powder - 1 tsp
- Oil - 2 tbsp
- Cumin seeds - 1 tsp
- Khoya/mawa (grated) - ½ cup
- Salt - To taste
- Fresh cream - 1 cup
Method:-
Clean methi leaves, wash thoroughly and chop. Add one teaspoon of salt and set aside for half an hour. Squeeze dry and wash again. Wash and boil green peas.
Peel, wash ginger and grind to paste. Remove stems, wash and chop green chilies. Clean, wash and chop coriander leaves.
Boil corn in two cups of water and lemon juice till soft. Drain and keep aside. Whisk yogurt with turmeric and red chili powder.
Heat oil in a pan. Add cumin seeds. When they start to crackle, add ginger paste and continue to cook. Add methi and green chilies. Cook till all the moisture dries up.
Add yogurt mixture and cook till oil separates. Add corn and green peas. Add khoya and one cup of water. Add salt to taste. Cook for ten minutes.
Stir in fresh cream and mix well. Simmer for five minutes. Serve hot garnished with coriander leaves.
