Methi Baby Corn - Punjabi

Prep Time : 15 minutes
Cooking Time : 15 minutes
Yield: 4 loaf
Cuisine: punjabi
Type : VEG

About Recipe

This dish is easy and palatable. Methi has various nutritional advantages. A dish prepared from methi and baby corn will be truly yummy. This dish can be tried for dinner.


  • Contains vitamins
  • Contains essential minerals
  • Contains protein
  • Used as a laxative
  • Recommended for pregnant ladies
  • Recommended for lactating mothers.


  • 3 bundles of fenugreek leaves
  • 1 teaspoon of garlic
  • 1 can of baby corn ( standard size available in the market)
  • 2 medium sized tomatoes chopped
  • 1 teaspoon of salt
  • ½ teaspoon of turmeric powder
  • 1 teaspoon of red chili powder
  • Oil for cooking.


  1. Add oil in a frying pan; heat for some time and blister garlic paste. Add the chopped tomatoes. Stir for some time.
  2. The baby corns should be boiled till it is soft. You may chop it into smaller pieces.
  3. The fenugreek leaves should be washed and chopped roughly.
  4. Add the fenugreek leaves to the frying pan and cook with closed lid till the water releases and it becomes soft.
  5. Add red chili powder and salt; cook till it mixes evenly.
Remove and serve with chapatti / roti.