Corn Methi Masala Curry

Ingredients:

·         1 Cup Fresh Fenugreek Leaves or Fresh Methi), chopped

·         1 Cup Frozen or fresh  Corn

·         2 Tbsp Cashew Nut – soaked in water

·         1 inch piece Ginger

        1piece garlic

·         2 Green Chilies (optional)

·         1 Tomato, chopped

·         1/2 Tsp Cumin Seeds (Jeera)

·         1 Tsp Red Chili Powder

·         1/2 Tsp Turmeric Powder

·         1/2 Tsp Garam Masala Powder

·         Salt to Taste

·         1 Tsp Sugar (optional)

·         2 Tbsp Oil / Ghee

Method:

1.       In small bowl soak cashew nut in 1/4 cup warm water for 30 minutes.

2.       Grind together cashew nuts, ginger, garlic, green chili and tomato, into smooth paste.

3.       Heat nonstick pan on medium heat, add oil or ghee.

4.       Add cumin seeds, until seeds crackle.

5.       Add cashew paste cook until oil separates, stirring occasionally.

6.       Add chopped methi leaves and stir fry for 2 minutes.

7.       Add red chili powder, turmeric powder, garam masala powder, sugar and salt, mix well.

8.       Add corn with 1/2 cup of water, cook for 5 minutes or until thick.

9.       Serve hot with roti, chappati, paratha or rice.