Spinach Corn
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Widely available and full of nutrients, spinach makes a colourful and flavoursome companion to corn.
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Ingredients
- 1 bunch spinach
- 1 &1/2 corn kernels
- 1 cup coriander leaves
- 4 green chilies broken
- 3 tbsp curd
- 1 medium size onion cut into pieces
- 2 to matoes cut into pieces
- 5 nos garlic pods
- 1 inch ginger cut into pieces
- 1 teaspoon cumin seeds
- Salt
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- 2 green cardamom
- 2 cloves
- 2 bayleaf
- 5 nos black pepper
- 1 tablespoon lemon juice optional
- 3 tbsp cooking oil
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Instructions
- Heat 1 tablespoon oil in deep wok, add onion, tomato, green chilies, garlic and ginger and saute for 30seconds on high flame.
- Add spinach and coriander leaves and cook for 2minutes on high flame. Let it cool down on room temperature. Grind it into fine paste.
- In wok heat 2 tablespoons oil add cardamom, clove, bayleaf, black pepper and cumin seeds when cumin seeds stop spluttering add spinach puree in it and cook till oil start floating on it. Keep stirring in between.
- Add curd, salt, red chilli powder and garam masala powder, mix it and cook for 3minutes on low flame.
- Add corn kernels n gently mix it with puree and cook for 2 minutes on low flame. Switch off gas and pour lemon juice on it, gently mix.
- Palak Corn is ready to serve. Serve this hot with Chapati or rice.
Notes
Do not add turmeric powder because it will change the greeny color of the dish. If you want to add so add a pinch of turmeric powder.
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