Methi Corn Malai

Who says 'NO' to the corn which is roasted on the hot coal and smeared with lime juice,salt and chili powder in this rainy season or especially near the beaches?
Fresh sweet corn is abundantly available in this season and I try including it in various items like salad's,upma,kitchdi,pulao,sabzi,snacks,sweets etc etc.
This Methi Corn Malai is very similar to the famous Methi Mutter Malai just that few more flavors are infused to complement the sweetness of corn otherwise the ingredients used to make it are almost same.I adapted this recipe from Sanjeev Kapoor's book.
This curry is even going to participate in Divya's 'Show me your curry' event.


Ingredients:
1 bunch fresh methi leaves,washed and chopped
1 cup sweet corn
1 cup fresh cream(I used 1 cup milk instead)
2 tsp Ginger-Garlic paste
1/2 tsp shahijeera/black cumin seeds
2 onions,chopped
3 green chillies,chopped
1/2 tsp amchur powder
1/4 tsp white pepper powder
1/4 tsp elaichi powder
1 tsp crushed kasuri methi
salt to taste
2 tbsp oil

Method:

• Grind ginger and garlic to a fine paste.
• Heat oil in a pan,crackle shahijeera.Add chopped onions and fry until translucent.
• Add green chillies and stir fry for 10 seconds.Add ginger garlic paste and methi leaves and cook uncovered for 6-7mins.
• Add sweet corn and cook for 3-4mins./add amchur,white pepper powder,salt and stir.
• Add fresh cream and simmer till it reduces to half.If the gravy turns out little dry add half a cup of water to it.(I added milk instead of cream for a low fat version where as the original recipe called for cream)
• Sprinkle crushed kasuri methi and elaichi powder and mix well.

Serve it hot woth roti's/pulao's/Naan/Kulcha.