Rajasthani Methi Corn Stir-Fry Recipe

About this recipe

A delightful Rajasthani dinner featuring fragrant fenugreek leaves and sweet corn stir-fried with aromatic spices for a hearty and wholesome meal.

Ingredients

• - Fenugreek Leaves
• 400 g Sweet Corn Kernels
• - Baby Tomatoes
• - Tomato Ketchup
• 200 ml Coconut Milk
• 20 g Turmeric Powder
• - Coriander Powder
• - Cumin Seeds 100g
• 200 ml Mustard Oil
• 100 g Salt

Instructions

1. 1. Wash and finely chop the fresh fenugreek leaves, ensuring all dirt is removed.
2. 2. Heat oil in a pan and add cumin seeds; sauté until aromatic.
3. 3. Add chopped tomatoes and cook until softened, stirring occasionally.
4. 4. Stir in turmeric powder, coriander powder, and salt, mixing well.
5. 5. Add the sweet corn kernels and cook for 5-7 minutes until tender.
6. 6. Mix in the chopped fenugreek leaves and sauté for another 3-4 minutes.
7. 7. Pour in the coconut milk and simmer for 3-5 minutes, blending flavors.
8. 8. Adjust seasoning as needed and cook until the mixture is slightly thickened.
9. 9. Serve hot with roti or rice, garnished with a sprig of fresh fenugreek.