Corn Makhni

corn makhni

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• Author: Mish
•  Prep Time: 15 mins
•  Cook Time: 20 mins
•  Total Time: 35 minutes
•  Yield: 4 1x

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DESCRIPTION

Corn Makhni is very tasty recipe and it is very easy to prepare it. It is super delicious and it is a very flavorful recipe.

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SCALE1x2x3x

INGREDIENTS

Onion Tomato Gravy

• 1 – onion, roughly chopped
• 4 – tomatoes, roughly chopped
• 10 to 12 garlic cloves
• 1 – inch ginger, roughly chopped
• 5 to 6 – Kashmiri red chilies
• 4 tbsp – coriander stems
• 10 to 12 – cashewnuts
• 1 – tsp coriander powder
• 2 – pods green cardamom
• 2 to 3 – cloves
• 1 tsp – salt
• 1 cup – water
• 1 tbsp – oil

Second Gravy

• 2 tbsp – butter
• 2 – bay leaves
• 1 – onion finely chopped
• 1 tsp – Kashmiri red chili powder, 1 tsp turmeric powder
• 1 tsp – garam masala (I used Everest garam masala)
• 1 tbsp – kasuri methi
• 1½ cup – corn kernels
• 200 gms – paneer/tofu, grated
• 1 – green capsicum, cut into juliennes
• 2 medium size – tomatoes cut into juliennes
• ½ cup – fresh cream/malai
• ½ cup – fresh coriander leaves for garnish

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INSTRUCTIONS

1. Onion tomato gravy
2. Heat oil. Add green cardamom, cloves saute on low ( 1 min) Now add roughly chopped onions add salt.
3. Once the onions turn translucent add the garlic cloves and roughly chopped ginger. Saute for 2 to 3 mins on medium.
4. Now add coriander powder, cashewnuts, Kashmiri red chili and coriander stems.
5. Cook on low heat for 3 to 4 minutes. Add one cup water so that the masalas don’t stick to the kadai.
6. Once the water dries up and the tomatoes are cooked and mushy switch off the heat. Cool and blend to a purée. Keep aside.
7. Heat oil again and Add finely chopped onions, Kashmiri red chili powder and turmeric powder.
8. Saute on medium for 3-4 mins.
9. Now add the onion tomato puree and cook on low flame for 7 to 8 minutes.
10. Add corn kernels and mix well. Now add the grated paneer, kasuri methi and garam masala and cover and cook for 4 to 5 minutes.
11. Add the fresh cream and mix well. Now add the julienned tomatoes and capsicum.
12. Let it simmer on low heat for 3 to 4 minutes.
13. Your Corn Makhni is now done you can add some more butter if you desire.
14. Garnish with coriander leaves and serve hot with roti, naan or paratha.

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Keywords: corn makhni

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