Spinach and Corn/Corn Palak
Rated 5.0 stars by 1 users
Category
Indian Food
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
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2 T. Ghee
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6 cloves garlic, minced
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1 green chili
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1 onion, sliced
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2/3 cup chopped spinach
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1 T. Cilantro, chopped
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1 bay leaf
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2 cardamom pods
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2 cloves
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1 tomato, chopped
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1/2 teaspoon cumin powder
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1 teaspoon salt
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1 teaspoon methi (roasted and crushed) aka fenugreek
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1/4 teaspoon garam masala
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3/4 cups corn, fresh or frozen
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2 T. Cream
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1 1/2 T. Ghee
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5 garlic cloves, sliced
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2 dried red chilis
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1 teaspoon cumin seeds
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1/2 teaspoon red chili powder
Curry
Tadka
Directions
Curry
Heat 1 T. Ghee in a pan and sauté garlic for 30 seconds. Add sliced onions and green chilis and sauté until onion is lightly browned. Add the spinach and cilantro and sauté for one minute. Turn off heat and cover allowing the spinach leaves to wilt. Set aside to cool and then add to blender and grind to paste.
In the same pan, heat ghee and sauté the bay leaf, cardamom and cloves for one minute. Add chopped tomato, cumin powder and salt and cook for 4-5 minutes. Add methi and garam masala and cook for another minute.
Add the puréed spinach mixture and bring this to a gentle boil. Add the corn and allow to cook for 3 minutes or until softened. Add the cream and mix.
Tadka
In a small pan on medium heat, add ghee and garlic and cook until garlic is golden brown. Add whole red chilis and cumin seeds. Once the seeds start to splutter, turn off the flame and add chili powder.
Pour tadka over the corn palak gravy. Drizzle with additional cream and serve hot.
Enjoy!
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