Methi makai - Fenugreek and corn in an aromatic gravy

This is the low-cal version of the popular methi malai matar (fenugreek, cream and peas in a cashew-rich gravy)

I substituted the peas with corn, cashews with pumpkin seeds and did away with the cream. I had saved the seeds the last time I bought a pumpkin - rinsed them well and dried them in the sun and stored them in an air tight jar
Pumpkin seeds are a pretty good substitute for cashews. I discovered this on one of the episodes of Master Chef India and gave it a try here.

The masala is very aromatic, so try not to substitute with store-bought garam masala



The original recipe is from a caterer based in Mumbai. He makes some absolutely fabulous food and caters at most of our family get-togethers there (We have a large family, we need caterers, honestly...)

What you need -

3 cups chopped methi/fenugreek leaves
2 chopped onions
2 tomatoes
1 cup cooked corn kernels
1/2 - 1 cup milk
1/2 tsp sugar
salt to taste

Masala 1 -

1 onion
4 green chillies
1/2" piece ginger
3 cloves garlic
2 tbsp pumpkin seeds (or cashew nuts, if you like)
2 tsp khus khus / poppy seeds

Masala 2 -

2 sticks cinnamon
4 cloves
4 cardamoms
4 pepper corns
1 tsp cumin seeds

What you do with it -

Roast and powder all ingredients for Masala 2
Grind all the ingredients listed under Masala 1
Wash the methi leaves. Add 1/2 tsp salt and soak the methi leaves and salt for 15 mins and then drain out
Blanch the tomatoes, peel the skin and puree it
Heat a tbsp of oil in a deep bottomed pan and add the cumin seeds
Add methi and cook for 3-4 mins. Remove and set aside
Heat oil, add onions and the ground paste (masala 1)
Fry till the raw smell goes away. Add tomato puree and dry masala and fry a bit
Add corn, methi leaves, milk, sugar, salt, 1/2 cup water and bring to a slow boil