Spinach Corn Curry / Makai Palak

Prep time- 15 minutes
Cooking time- 15 minutes
Cuisine- Indian
type- side dish
Serve-4

INGREDIENTS-

• Spinach- 2 bunch/500 gms
• Corn kernels,boiled – 2 cup
• Tomato -3
• Green chilies – 4
• Ginger-1 tsp
• Lemon juice- 2 tsp
• Salt-to taste
• Sugar- a pinch
• Turmeric- 1/3 tsp
• Garam masala- 1/3 tsp
• Kasoori methi- 1 tsp
• Fresh cream- 2 tbsp(optional)

Tempering-

• Cooking oil- 2.5 tbsp
• Butter- 1tbsp
• Cumin -1 tsp
• Green cardamom- 3
• Cloves- 2
• Cinnamon- 1/2 inch
• Bay leaves-2

PROCEDURE-

1. Trim the hard and thick stems of spinach and wash it well.
2. Heat enough water in a pan and add 1/3 tsp of sugar in it.
3. When water start boiling add the spinach leaves and cook for around 30 seconds  .
4. Now remove the leaves from the pan and  immedietely add  in a bowl of ice cold water(to retain the bright green colour)
5. Grind the spinach leaves and make a smooth puree.
6. Grind together tomato,green chilies and ginger and make a paste.
7. Heat oil and butter in a pan and add cumin seeds,cardamom,cloves,cinnamon and bay leaves.
8. When cumin become golden then add the tomato puree and turmeric powder.
9. Saute till tomato puree start leaving the oil.
10. Now add spinach puree,crushed kasoori methi and boiled corn and simmer for 2 minutes.
11. Then add salt,sugar,garam masala and fresh cream and simmer for a minute.
12. Add lemon juice and serve hot.