Palak Corn Curry / Spinach Corn

Ahh.. Spinach and corn, they are a combo where each enhances the other !!
Healthy, tasty and soul pleasing :D .

A bunch of fresh Palak or Spinach leaves are one of the two most important ingredients in this dish. Fresher the leaves, happier are the tongue and eyes ;) .

Cut out any attached roots. Wash the leaves thoroughly to get rid of any sticking mud.

Blanch the leaves.

Blend the leaves in a food processor.

Blend till a semi smooth puree is obtained. Meanwhile, boil the corn kernels and keep aside.

Heat a pan and add oil. Add cumin seeds. When they crackle, add very finely chopped onion and cook well. Add ginger garlic paste and saute till raw smell disappears. Now add the tomato puree, green chillies, chilly powder, salt and turmeric. Fry till oil starts oozing.

Add spinach puree. Stir well and add water if mixture is dry. Let it simmer for about 10 minutes. Add water (if required) for obtaining desired gravy consistency.

Add the boiled corn, cashew paste, cream (optional), kasuri methi and garam masala. Stir and simmer for another 5-6 minutes. Stir occassionally.


  

Serve hot with roti or naan.


 INGREDIENTS

• 1 Bunch Spinach Leaves
• 1.5 Cup Corn, boiled
• 1 Medium Onion, chopped finely
• 1 Tbspn Ginger Garlic paste
• 1 Medium Tomato, pureed
• 1-2 Green Chillies, chopped finely
• 1 Tbspn Cashew Paste
• 1 Tbspn Cream (optional)
• 1 Tspn Garam Masala
• 1 Tspn Kasuri Methi
• 1 Tspn Turmeric Powder
• 1 Tspn Cumin Seeds
• Chilli Powder, as per taste
• A pinch of Asafoetida/ Hing

 METHOD

• Blanch the washed spinach leaves. Make a smooth paste of the blanched spinach, using very little water. Keep aside.
• Boil the corn. Keep aside.
• In a pan, heat some oil. Add cumin seeds. When they crackle, add very finely chopped onion and cook well. Add ginger garlic paste and saute till raw smell disappears. Now add the tomato puree, green chillies, chilly powder, salt and turmeric. Fry till oil starts oozing. 
• Add spinach puree. Stir well and add water if mixture is dry. Let it simmer for about 10 minutes. Add the boiled corn, cashew paste, cream (optional), kasuri methi and garam masala. Stir and simmer for another 5-6 minutes. Stir occassionally.
• Serve hot.