Palak corn – a mild and lightly spiced curry made with spinach and sweet corn…….
1 bunch spinach/palak - yields approx 2 to 2.5 cups puree
2 cups boiled corn kernels or green peas
1 tsp cumin seeds
a pinch of turmeric powder
Ã‚Â¼ tsp red chili powder/lal mirch powder
a pinch of asafoetida/hing
Ã‚Â¼ or Ã‚Â½ tsp garam masala powder
Ã‚Â½ tsp crushed kasuri methi/dry fenugreek leaves
Ã‚Â¼ cup cream
1 cup water
2-3 tbsp oil or butter
For masala paste:
1 medium sized onion, chopped
1 medium sized tomato, roughly chopped
1 inch ginger/adrak, roughly chopped
3-4 small to medium garlic cloves, chopped
1 or 2 green chilies, chopped
2 tbsp chopped or broken cashews.
Ã‚Â½ tbsp magaz or melon seeds. We can use water melon also
Preparing the masala paste: In a small grinder or blender, add all the ingredients for the masala paste. Grind or blend to a smooth paste. Add very little water if required while grinding. Keep this masala paste aside.
Blanching the spinach and making puree: Rinse the spinach very well in water. boil water with some salt. add the spinach to this boiled water. Switch off the flame and let the spinach leaves be immersed in the water for 2 to 3 minutes.
Drain and quickly pour ice water over the spinach or immerse the spinach in ice cold or cold water. keep for 2-3 minutes.
In a blender, make a semi-fine or smooth spinach puree adding very little water.
Preparing the curry:
First steam or boil the corn kernels and keep aside.
Heat oil or butter in a thick bottomed pan. fry the cumin first till they become aromatic and are browned.
Now add the ground masala paste and saute stirring often.
Add the turmeric powder, red chili powder, asafoetida and garam masala powder.
Keep on stirring the masala till the oil starts to leave the sides of the paste.
After 1-2 minutes when the oil has begin to leave the masala paste and its color has changed, add the spinach puree and stir.
Pour water and season with salt. simmer the whole curry for 6-7 minutes on a low flame. add the boiled corn kernels and simmer for 1-2 minutes more.
Whip or beat the cream till smooth.
Now add the cream and the kasuri methi. stir and cook further for ½ to 1 minute.
Garnish with ginger julienne and serve the corn palak hot with naan, rotis or jeera rice.
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