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MAKAI METHI KADI
Print Recipe
2.25 from 4 votes

Corn Methi Kadi, Fresh fenugreek and Corn Curry

Healthy and delicious kadi made with corn kernels and fresh fenugreek and spinach leaves
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: curry, Main Course
Cuisine: Uttar Pradesh Cuisine
Keyword: aloo methi, corn, corn methi kadhi, kadhi
Servings: 4 person
Author: Anjana Chaturvedi

Ingredients

  • 1.5 cup Yogurt / Dahi
  • 5 tbsp Gram flour / Besan
  • 1.5 cup Corn Kernels / Makai Dana
  • 2 Green Chillies / Hari Mirch chopped
  • 2 tsp Ginger / Adrak chopped
  • 4 cup Fresh Fenugreek / Hari Methi chopped
  • 4 cup Spinach /palak chopped
  • 3/4 tsp Turmeric Powder / Haldi Powder
  • 3/4 tsp Red Chilli powder / Laal mirch powder
  • 1 tsp Coriander Powder / Dhaniya Powder
  • To taste Salt / Namak
  • 2 tbsp Lemon Juice / Nimbu Ka Ras

Tempering/ tadka /waghar

  • 1 tsp Cumin Seeds / Sabut Jeera
  • 3/4 tsp Mustard Seeds / Rai *
  • 1/3 tsp Fenugreek Seeds / Methidana
  • 1/4 tsp Asafoetida / Hing powder
  • 4 Dried Red Chilli, Whole
  • 1/4 tsp Red Chilli powder / Laal mirch powder
  • 3 tbsp Cooking Oil

Instructions

  • In a bowl add yogurt and gram flour and whisk it well (no lumps should be there in the mixture)
  • In a big wide pan add cooking oil and when it become hot add fdenugreek seeds and mustard seeds .
  • When the seeds start to crackle add asafoetida and chopped fenugreek and saute for a minute.
  • Now add turmeric and chili powder and stir to mix.
  • Add the prepared yogurt and gram flour mix and 6 cups of water and stir to mix well.
  • Add salt,and let it cook on medium high heat so it will come to a boil .
  • Now add corn and the chopped spinach,fenugreek leaves,green chili ,ginger ,coriander powder and chili powder in the boiling kadi and mix .
  • let the kadi simmer for about 25 minutes
  • keep stirring the kadhi at regular intervals.(You can add some hot water in it if it become thicker then your preference)
  • When done add lemon juice and remove from it from the flame.
  • Heat a tbsp of ghee in a small pan and add cumin seeds and whole red chilies in it.
  • When cumin start to crackle remove from the heat and add red chili powder and pour over the prepared kadi.
  • Serve hot with steamed rice and roti.