Dive into the rich flavors of Indian cuisine with our latest recipe, Makkai Methi Ki Sabji. This hearty dish combines the sweetness of fresh corn kernels with the earthy aroma of fenugreek leaves, creating a symphony of flavors that will tantalize your taste buds. Join us in the kitchen as we explore the culinary delights of this traditional recipe, perfect for any occasion. Let's cook up a storm and savor the essence of Indian comfort food together!

Detailed Recipe:
Ingredients:
2 cups fresh corn kernels (makkai)
1 cup fresh fenugreek leaves (methi), washed and chopped
1 onion, finely chopped
2 tomatoes, finely chopped
2 green chilies, slit
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
Salt to taste
2 tablespoons oil
Fresh coriander leaves for garnishing
Instructions:
Prepare Corn and Fenugreek:

If using fresh corn, remove the kernels from the cob. If using frozen corn, thaw it as per package instructions.
Wash the fenugreek leaves thoroughly and chop them finely.
Cooking Makkai Methi Ki Sabji:

Heat oil in a pan or kadhai over medium heat.
Add cumin seeds and let them splutter.
Add chopped onions and sauté until they turn golden brown.
Add chopped tomatoes and cook until they soften and the oil starts to separate.
Now, add slit green chilies, turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a minute.
Add the chopped fenugreek leaves (methi) and sauté until they wilt down and release their aroma.
Add the fresh corn kernels (makkai) and mix well with the spices.
Cover the pan and let the mixture cook for about 8-10 minutes or until the corn kernels are tender.
Stir occasionally to prevent sticking.
Once the corn is cooked, add garam masala and mix well.
Cook for another 2-3 minutes, allowing the flavors to meld together.
Serve:

Garnish the Makkai Methi Ki Sabji with freshly chopped coriander leaves.
Serve hot with roti, paratha, or rice.

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