Spinach Corn Curry/Palak Corn

Prep Time: 15min
Cook Time: 25min
Total Time: 40min
Yield: 3-4 Servings

Ingredients

150 Grams Spinach/Palak Leaves
1/3 Cup Sweet Corn Kernels

8-12 Green Chillies
2 Medium Sized Onion, thinly sliced
1/4 Tspn Turmeric Powder
6-8 Garlic Cloves
6-8 Cashew Nuts
1/4 Tspn Cumin(Jeera) Powder
1 Tspn Coriander(Dhania) Powder
2 Tblspn Fresh Cream or Fresh Malai

2 Tblspn Mint Leaves(Pudina)

2 Tblspn Coriander Leaves(Kothmir)
5 Cups + 1/2 Cup Water
3 Tblspn Butter/Oil/Ghee

Directions

• Bring 2 cups of water to a boil in a sauce pan on medium-high flame & add sweet corn kernels.

• Boil for 4-6 minutes & turn off the flame.

• Using a strainer drain water completely from sweet corn kernels & keep aside.

• Wash spinach under running water & drain.
• Bring 3 cups of water to a boil in a pot on a high flame & turn off the flame. Add spinach leaves & let it sit for 2-3 minutes in the hot water.
• Heat 2 tablespoons of ghee in a sauce pan on a medium flame.
• Add garlic cloves, green chillies & saute for a minute. 
• Add onion & fry until it turns translucent. 
• Add turmeric powder, coriander powder, cumin powder & saute for a minute.
• Add cashew nuts & saute for another minute.
• Using a slotted spoon transfer spinach leaves from hot water (you can use this boiled water for making chapati dough or use it in the curry) to the sauce pan & cook for 2-3 minutes.
• Add mint leaves & coriander leaves. Mix everything well & add fresh malai.
• Mix & cook for 1-2 minutes.
• Turn off the flame & allow it to cool at room temperature.
• Add to a blender jar & blend into a smooth puree.
• Heat a tablespoon of ghee in a sauce pan on a medium-low flame.
• Add prepared spinach puree & saute for 2-3 minutes.
• Add half cup of water (in this step you can use spinach boiled water) & bring it to a boil.
• Add boiled corn & cook for 2-3 minutes or until desired consistency of the gravy. Turnn off the flame & serve hot with roti or tandoori roti or garlic butter naan or kulcha.