Clean and wash methi leaves thoroughly. You may apply some salt and keep it for some time before washing. Chop methi leaves roughly. Peel, wash and chop onion. Remove stems, wash and chop green chillies. Peel, wash and grind ginger and garlic to a fine paste.
Heat oil in a pan, add caraway seeds and stir-fry for ten seconds. Add onions and cook till translucent.
Add green chillies and stir-fry for ten seconds. Add ginger-garlic paste and methi leaves. Cook, uncovered, for about six to seven minutes.
Add sweet corn and cook for three to four minutes. Add amchur, white pepper powder, salt and stir.
Add fresh cream and simmer till reduced to half. Sprinkle crushed kasuri methi and green cardamom powder. Mix and serve immediately.
Note: If after adding cream the gravy turns dry, add half a cup of water. |
