.png)
Ingredients:
- 200 grams spinach (palak)
- ¼ teaspoon baking soda
- 2-3 green chilies
- 4 tablespoons oil
- 1 teaspoon cumin seeds
- 3-4 dry red chilies
- 1 cup finely chopped red onions
- 2 teaspoons chopped garlic
- 1 cup finely chopped tomatoes
- 2 teaspoons coriander powder
- ½ teaspoon garam masala powder
- 200 grams corn kernels (cooked till soft)
- 1 teaspoon salt (or to taste)
- 2 tablespoons unsweetened heavy cream
- 2 teaspoons lime juice
For Tempering
- 2 tablespoons ghee
- 1 tablespoon chopped garlic
- 2 dry red chilies
- ¼ teaspoon asafetida (hing)
- ½ teaspoon cumin seeds
Method:
Heat 3-4 cups of water in a large pot over medium-high heat.
Once the water comes to a boil, add baking soda and spinach and cook the spinach for 2 minutes.
Drain the water and run the spinach under cold water immediately.
Make Spinach Puree
Put the blanched spinach in a blender along with green chilies and make a smooth paste.
Add a few tablespoon of water if needed to blend the spinach.
Make The Curry
Heat oil in a pan over medium-high heat.
Once the oil is hot, add cumin seeds and dried red chilies and let them crackle for 4-5 seconds.
Add onions and garlic and cook until onion turns translucent, stirring frequently.
Add tomatoes and cook for 3-4 minutes.
Tip – You can blend the masala in a blender at this stage for a creamier gravy.
Now, add coriander powder and garam masala powder and cook for another minute.
Add spinach puree and cook for a minute.
Add corn kernels, salt, and ½ cup water, and bring the curry to a boil.
If the curry looks thick, add some warm water and mix well.
Add heavy cream and mix well.
Check for salt and add more if needed.
Switch off the heat.
Add lime juice and mix well.
Temper The Curry
Heat ghee in a small pan over medium-high heat.
Once the ghee is hot, add garlic, dry red chilies, asafetida, and cumin seeds. Cook until garlic is light brown.
Pour the tempering over the curry. Mix well and serve hot.
