I take the saying " eat your greens" very seriously! It helps that I actually enjoy eating greens. I like most of the green leafy vegetables with spinach being my particular favourite as there are just so many variations that one can make with spinach.
Spinach and corn make an ideal combination as the sweetness of corn takes the edge off the slight bitterness of spinach. And that is not all. What adds further piquancy to this dish is that it combines spinach with green coriander leaves and kasuri methi. Worth a try??
Ingredients:
1 cup sweet corn ( whole kernel)
1/2 cup tomato puree
1/2 cup onion paste
1/4 tsp turmeric powder
Salt to taste
1/2 tsp all spice powder( garam masala)
1 tsp coriander powder
1 tsp cumin powder
1-2 tbsp oil
1/2 cup milk
For the Spinach puree
1 cup chopped spinach
2 tsp kasuri methi
1/2 tsp sugar
1/2 cup chopped coriander leaves
3 cloves garlic
1 inch ginger
2 green chillies
1/4 cup water
Method: Puree the onions and tomatoes separately. To make the spinach puree combine spinach, kasuri methi, sugar and water. Cook on medium flame for a little while, till spinach wilts. Allow to cool completely before transferring to a mixer. Make into a smooth puree alongwith coriander leaves, garlic, green chillies and ginger. Keep aside.
Heat oil in a pan and add the onion paste. Saute for a couple of minutes. Add the tomato puree, turmeric powder, coriander powder, cumin powder, garam masala and stir. When the masala starts to dry out add milk. Stir till oil separates from masala. Add the prepared spinach puree and mix well. Let it simmer on low flame for a minute or two. Add the corn kernels and salt. Simmer for another few minutes and close flame. Serve hot garnished with a dash of butter.
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