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Methi Corn - Quick View Click for Full View 20 Mins. 16
Description:
Spicy Tangy Methi Leaves With Sweet Corn Kernels
Preparation:
1) Finely Chop Tomatoes.
2) Thaw frozen Chopped Methi Leaves and Sweet Corn Kernels.
Cooking:
1) Heat Oil on medium low flame.
2) Add Bay Leaves, Cloves, Cinnamon Sticks, Asafoetida, Turmeric Powder, washed chopped Methi Leaves, Salt, 0.5 Cup of Water, washed Sweet Corn Kernels, Red Chilli Powder and Coriander Cumin Powder.
3) Mix well and cover & cook for approx 5 mins.
4) Add chopped Tomatoes, Black Salt, Black Pepper Powder, Garam Masala Powder, Amchur Powder and 0.5 Cup of Water.
5) Mix thoroughly and cover & cook for approx 5 mins. until tender.
Garnishing:
Serve Hot With Soft Chapati
Ingredients Quantity Add to Cart
Chopped Tomatoes 2.47 Oz
Oil 5 Tablespoon
Chopped Fenugreek Leaves ( Methi ) 8.82 Oz
Sweet Corn Kernels 7.05 Oz
Bay Leaves 2 Leaves
Cloves 2 Piece
Cinnamon Sticks 1 Piece
Red Chilli Powder 1 Tablespoon
Coriander Cumin Powder 1 Tablespoon
Dry Mango Powder ( Amchur Powder ) 0.5 Tablespoon
Asafoetida ( Hing ) 0.25 Teaspoon
Turmeric Powder 0.25 Teaspoon
Black Salt 0.25 Teaspoon
Black Pepper Powder 0.25 Teaspoon
Garam Masala Powder 0.25 Teaspoon
Salt As Required to Taste
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