Sunday, May 18, 2014

MAKAI PALAK: SPINACH CORN CURRY

MAKAI PALAK: SPINACH CORN CURRY

I loved this spinach corn curry dish adapted from Maayeka that wonderful blog run by my friend, Anjana Chaturvedi. She is originally from Uttar Pradesh and has a lot of delicious recipes in her blog.




Ingredients:
  • Spinach ( Palak), 2 bunches, 500 gms
  • Corn kernels, boiled, 2 cups
  • Tomatoes, 3
  • Green Chillies, 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)
For tempering:
  • Cooking oil, 2 and 1/2 tbsp
  • Butter, 1 tbsp
  • Cumin, 1 tsp
  • Green cardamom, 3
  • Cloves, 3
  • Cinnamon, 1/2 " piece
  • Bay leaves, 2
Method:

Remove the spinach leaves from their stems and wash them in several changes of water
Heat sufficient water in a pan and add 1/3 tsp of sugar to it
When it boils, add the spinach leaves and cook for a minute
Transfer the spinach leaves immediately to a bowl of ice cold water as this helps to retain its bright colour
In a mixer, grind the spinach leaves to make a puree. Keep aside
Next grind together tomatoes, green chillies and ginger to make a paste. Keep aside
Heat oil and butter in a thick-bottomed kadhai. When it gets hot add the cumin seeds, cardamom, cloves, cinnamon, and bay leaves
When the cumin seeds sizzle, add the tomato- green chillies paste, and turmeric powder
Saute till the tomato puree starts leaving the oil
Now add spinach puree, crushed kasoori methi, and the boiled corn
Simmer for 2 minutes
Add salt, sugar, garam masala, fresh cream and simmer for a minutes * I chose not to add the fresh cream.
Lastly, add lemon juice, mix well and and serve hot with jeera rice, chappatis or puris.

** Can use 1/2 cup of fresh milk instead of fresh cream
** Can use 1/2 cup of fresh fenugreek leaves in place of kasoori methi