Methi corn tomato subzi

Fresh corn is available in market now. When fresh, the corn is very tender and sweet to taste. Due to the COVID situation, there is a lot of awareness about eating the right kind of food! Fresh green vegetables supply a lot of fibre and other nutrients. 

To the methi and corn, add some diced tomatoes and you get a very attractive subzi with the Tricolour of our Indian Flag! 

This time my recipe is with tomato, corn and methi leaves! Celebrating Indian Independence Day!!

If methi leaves are not available, you may use any other green leafy vegetable like palak. 

                                     

                                     

                                     

                                            

                  

                           

                                 

 Ingredients:

• 1 bunch fresh or frozen methi leaves ( Fenugreek)
• 1 cup fresh sweet corn
• 2 medium tomatoes, diced
• 1 large onion
• 3 Teaspoons oil
• 1 Teaspoon red chili powder
• 1 Teaspoon garam masala
• 1/2 Teaspoon jeera powder
• 1 Teaspoon jeera seeds
• Salt to taste

Directions:

1. Wash and clean methi leaves.
2. Discard the hard stems.
3. Chop the leaves coarsely. (About one to two cups)
4. Shred the corn ( About a cup)
5. Clean and dice the onion.
6. Dice the tomatoes.
7. Heat oil in a thick pan.
8. Add jeera seeds.
9. Add onion and stir well.
10. When onion pieces turn translucent, add shredded corn.
11. Stir well.
12. Cook for 2 or 3 minutes.
13. Add half cup water.
14. Add methi leaves. Keep stirring.
15. Add masala ingredients.
16. Add more water according to taste.
17. Cook for 4 to 5 minutes.
18. When the corn is soft to touch, remove from heat.

Note: 

If methi (fenugreek) leaves are not available, the same recipe can be made using any green leafy vegetable like Palak or spinach etc. Before removing from heat, a spoon of Kasuri methi (dried methi leaves) can be added. Rub the kasuri methi in your palm and add the powder to the subzi. Cook for a minute.

Methi aloo subzi (Fenugreek leaves and potato subzi)

When potatoes are harvested, you end up having a lot of baby potatoes. Baby potatoes taste very nice when cooked along with methi (Fenugreek leaves or cilantro or in tomato gravy). In markets also, you get small potatoes and children love to eat this kind of food.

As mentioned in another post, methi seeds and leaves are very healthy and prescribed by many nutritionists. So, here is a combination of potatoes and methi leaves. Peeling the potatoes is optional.
If home grown it is better not to peel the potatoes.

Ingredients:

•      15 to 20 Baby potatoes
•      2 Cups methi leaves (chopped)
•      3 Tsp. Oil
•      1 Tsp. Jeera seeds
•      1 Tsp. garam masala
•      1 Tsp. chile powder
•      1/4 Tsp. turmeric powder
•      Salt to taste

Directions:

1.      Wash and cook potatoes.
2.      Peel the potatoes if preferred. If very small potatoes are used, you may avoid peeling.
3.      Wash and cut methi.
4.      Heat oil in a pan.
5.      Add jeera seeds and stir for a minute.
6.      Add cooked potatoes and mix well.
7.      Add chopped methi leaves. Keep stirring.
8.      Add turmeric powder, salt and chile powder.
9.      Stir well.
10.      Sprinkle a few drops of water, cover and cook.
11.      Keep stirring in between.
12.      When the leaves are well cooked, add garam masala.
13.      Stir well for a few minutes.
14.      Serve with rice or chapattis.