corn kernels in palak gravy............. with minimal spices... extremely healthy!!
vegetarian 4 servings
1 bunch spinach (palak)
1 cup corn kernels (can use frozen sweet corn too)
1 large onion
1 large tomato
green chillies to taste
1/2 inch piece ginger
1/2 tea spoon cumin seeds (jeera)
1/4 tea spoon turmeric powder (haldi)
2 whole red chillies dried
hing a pinch
salt to taste
clean and blanch/boil palak. keep aside to cool. also boil corn kernels with a little salt and keep aside.
grind onion with green chillies and ginger. grind tomato separately.
in a kadahi/pan heat oil, add hing, jeera and after 15-20 seconds add onion paste. keep on stirring till light golden. Folllow it up with tomato paste and cook till oil separates, add turmeric powder and cook for a while and turn off the burner.
add boiled palak to a blender, to it add the onion tomato mixture and blen well till smooth.
in a kadahi/pan again heat a tea spoon of oil, break and add whole red chillies and follow it up with the blended palak. cook the mixture for 10-15 mins on medium to low flame stirring occasionally. add boiled corns to it and let it cook for 5 more mins. The consistency should be such that you can serve it in the plate only.
if you are adding cheese then now add grated processed cheese to the curry and mix well and turn off the flame. The gravy will turn out to be creamy in consistency. **THIS IS OPTIONAL **
Serve with patarhas and jeera rice.
** If you still want it spicy you can add 1/2 tea spoon of chat masala to it **