Kashmiri Corn Methi without Chaman (Paneer)

This recipe is from Kashmir so it doesn't have that much spices since Kashmiri people don't use that much spices since its not available there but with minimum spices also Kashmiri dishes are very delicious and tempting. This is their most famous Methi Chaman - Methi means Fenugreek leaves and Chaman means Paneer but instead of paneer I have used Corn , you can use paneer, tofu in it. Just fry the paneer , tofu in pinch of hing and once done frying , keep it in water again with hing in it and add it when I mentioned to add corn. It will be same restaurant quality dish at home in no time. You can serve it with paratha or roti or rice. 

Ingredients :

1 bunch pluck, washed and finely chopped methi leaves

1 medium size onion

10 pieces of Cashews

pinch of Turmeric powder

pinch of Red chili powder

1 tbsp. Fennel seed powder (sauf Powder)

1 tbsp.  each chopped ginger, garlic and green chilies

salt as per taste

1/4 cup corn , boiled in hot water with salt and hing

2 tbsp. beaten curd / coconut yogurt / vegan yogurt

1 tbsp. oil

Method :

Keep methi leaves pluck, washed and finely chopped. take  out all the water from it. 

In a pan, add one cup of water, add chopped onion and cashews in it and boiled for 10 minutes.

Cool it down completely and then if it has the water in it , with the same water make a fine puree of it. If water is gone, add more water to make a fine paste.

Add oil in the pan. 

Add ginger, garlic and chili and sauté for a minute or two till it cooks. Add chopped methi and cook till its almost dry and cooked.

Add the puree and mix it with methi. Cashews has tendency to stick to the bottom so continuously stir it. If you think your gravy is too thick, add little water and cook it. 

Add salt, turmeric powder, red chili powder, fennel seed powder and mix it.

Remember we don't want too yellow or red  in color so not more than pinch of these both spices. Just more of Fennel seed powder.

Add corn and mix it again.

Add beaten curd and cook it till its nicely mix in. 

Keep on stirring when all masala are cooked, its ready.

Serve warm with paratha, rice or roti , naan.