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