Corn Palak

Name: Corn Palak
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 bunch spinach (palak); 4-5 cups water – for boiling the water and blanching; 1 cups sweet corn kernels; 2 chopped onion; 2 chopped tomatoes; 1 inch ginger – roughly chopped; 3-4 garlic cloves; 1-2 green chilies – chopped or 1 teaspoon chopped; 2 tablespoons chopped cashews; 1 pinch turmeric powder; 1/4 teaspoon red chili powder; 1 pinch asafoetida (hing) – optional; 1/2 teaspoon Garam Masala; 2-3 tablespoons oil or butter or ghee; 1/4 cup light cream

Monika Jain @monika_jain

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Monika Jain @monika_jain

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Ingredients

30 mins

2 servings

2 bunchspinach (palak)
4-5 cupswater – for boiling the water and blanching
1 cupssweet corn kernels
2chopped onion
2chopped tomatoes
1 inchginger – roughly chopped
3-4garlic cloves
1-2green chilies – chopped or 1 teaspoon chopped
2 tablespoonschopped cashews
1 pinchturmeric powder
1/4 teaspoonred chili powder
1 pinchasafoetida (hing) – optional
1/2 teaspoonGaram Masala
2-3 tablespoonsoil or butter or ghee
1/4 cuplight cream

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Steps

30 mins

1

Blanching And Making Spinach Puree
Rinse the spinach very well in water. Boil water with ½ teaspoon salt. Let the water comes to a boil. Then switch off the flame. Immediately add the spinach leaves to this hot water.
2

Drain the water.cool it and make a smooth puree.

Now boil sweet corn.
3

Now make a paste,
In a small grinder or blender, add all the ingredients listed under "Masala paste" above.
Grind or blend to a smooth paste. Add very little water if required while grinding.
Keep this masala paste aside
4

Heat oil or butter or ghee in a thick bottomed pan. Fry the cumin first till they crackle, become aromatic and are browned.,than add masala paste.
5

Then add the turmeric powder, red chili powder, asafoetida and garam masala powder.
Keep on stirring and sautéing the masala, till the oil starts to leave the sides of the paste.
6

When you see that the oil has started leaving the sides of the masala paste and its color has changed, the paste has thickened and have become glossy, then add the spinach puree. Mix very well
7

Then pour water and season with salt as required. Simmer the curry for 6 to 7 minutes on a low heat. Later add the boiled corn kernels and simmer for 1 to 2 minutes more.
8

Now add cream and dry fenugreek leaves. Stir and cook further for ½ to 1 minute.
9

Serve corn palak hot and garnish with grated cheese serve this with naan, roti, paratha or jeera rice or steamed rice.