It took me a good 20 years to realise that Spinach is yummy… just like all parents run behind their kids to make them eat greens, I made my mum run too… don’t know why I never liked any kind of spinach then… Now anything green.. & leafy I just gobble it up.. hell no.. I’m not a cow..
Anyways.. I wanted to use up the cream I had in my fridge. There was also a packet of frozen sweet corn kernels I had been meaning to use from a while. It all fell into place when I picked up the spinach from the grocers..
Punjabi’s (People from the state of Punjab in India) eat a lot of corn & prepare loads of dishes using corn. They even prepare a bread callled Makki di Roti using a flour of corn.
This dish is very very simple.. ( 😉 You need a blender though.. ) but it’s lip smacking.. so it’s totally worth it.. There are similar dishes available in most Indian restaurant menu’s. This is my quick version of the same.
Ingredients: (Serves 2) Preparation Time: 20 mins
Sweet corn kernels – 1.5 cups
Spinach – 150 gms, I used baby spinach leaves, You can use the variety that you want.
Double Cream – 2 tbsp
Ginger – a piece which is equivalent to a small clove of garlic
Green Chilli’s – 3, slit
Garlic – 2 medium-sized cloves, peeled & roughly chopped
Onion – 1 small, peeled & roughly chopped
Cumin Powder – 1/4 tsp
Clove – 1
Cinnamon – 1/2 inch piece
Bay leaves – half of a small leaf
Cooking oil – 1/2 tbsp
Salt to taste
Wash the spinach leaves. Add the spinach to a bowl of water & cook them in the microwave for 3-4 minutes till they turn soft. Then let them cool to room temperature. I used about 200 ml of water.
Washed the frozen sweet corn & kept them in a bowl of warm water so that they defrost & cook quickly…
While the spinach is cooking in the microwave, you can use the time peel & cut garlic & onion. Once the spinach has cooled to room temperature, add the leaves along with the garlic, ginger, green chilli’s & onion to a blender jar & blend to a smooth paste. Do not discard the water used to cook the spinach. You can use this if required while preparing the paste in the blender or while cooking the dish.
Heat oil in a pot & when the oil is hot add the dry spices – clove, cinnamon & bay leaf. Fry these till you can smell the blend of these spices. Make sure the heat is set to medium. Now add the ground paste of spinach. Fry for a minute. Now add the corn kernels & mix well. Add some water used to boil the spinach. Add little by little. The sauce will be too runny if you add all the water. Also it depends on if you preparing this curry to go with rice or with breads. If with rice then you can add all the water. If with roti then add accordingly, because you need the curry to be thick, so that you can scoop it easily with a piece of bread. Add the cumin powder, mix well. Add salt to taste.
Tip: If you want to, you can add some cubes of cottage cheese at this stage..
Add salt to taste. Simmer & let all the raw flavours fade away, once they do add the cream. Mix well. Let the curry cook for another 2-3 minutes. Turn off the heat.
If you really want to indulge.. then add a dollop of butter on top before you serve. I did not add any..
Serve hot along with some hot Indian breads or with actual bread.. :D. Serve it with some rice if you have made a sauce a little runny..
- Aloo Palak Recipe (cravecookclick.com)
- Palak-Paneer (Spinach- Cottage Cheese Curry) (femmehavenn.wordpress.com)
- Sweet corn Spinach curry (Makka palak) (cookingwithsapana.wordpress.com)