Methi Makai Kebab (Corn Kebab)

Name: Methi Makai Kebab (Corn Kebab)
Prep time: 85 min
Total time: 85 min
Yield: 18 kebabs
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 0.25 cup dried fenugreek leaves; 2 lb corn kernels; vegetable oil; 2 tsp grated ginger; 3 small green chilies; 1 tsp asafetida powder; 1 tsp ground turmeric; 2 tsp coarse salt

South Asian kebabs of corn kernels and green chilies, seasoned with fenugreek and ginger and simmered on the stove. Serve with chutney or yogurt.

1 hr 25 min · Serves 18 · Medium

Ingredients

60 mldried fenugreek leaves
910 gcorn kernels, frozen is fine, thaw it first
vegetable oil, as needed (high quality)
2 tspgrated ginger
3–4 small green chilies, or 1 jalapeno, seeded and minced
1 tspasafetida powder
1 tspground turmeric
2 tspcoarse salt

Method

Start cooking mode

Time: Prep 85 min · 85 min total
Difficulty: medium

1
Soak the fenugreek leaves in water for 2 minutes to soften; drain and discard the water. Put the corn and about 1/4 cup water in a food processor, and pulse until a creamy mixture forms. (Do this in batches if necessary.)
2 min
2
Put a large skillet on medium heat and add 2 tablespoons oil. When it’s hot, add the ginger, green chilies or jalapeño and asafetida powder, and cook until fragrant, about 2 minutes, stirring occasionally. Add the corn, and bring to a gentle simmer, then add the turmeric, fenugreek leaves and salt. Reduce the heat to low, and cook, stirring occasionally, 50 to 60 minutes, or until most of the liquid has cooked off and the mixture is thick.
3
Spread the corn evenly across a baking sheet to cool. Wipe the skillet clean. When the mixture is cool enough to handle, shape it into small patties. Return skillet to medium-high heat, and add enough oil to film the bottom of the pan. When it is hot, fry the patties until golden on both sides, about 3 minutes total, turning once. (Add additional oil as necessary.) Serve with chutney or yogurt.
3 min