Palak Sweet Corn is mild and lightly spiced curry that offers sweetness of the corn and go very well with the slight bland taste of palak.
Palak Sweet CornCourse: Main Course, Veg Starters, VegCuisine: IndianDifficulty: Medium
1 bunch spinach (palak)
4-5 cups water – for boiling the water and blanching the spinach
2-3 cups ice cold water or chilled water – for adding the blanched spinach leaves
2 cups boiled corn kernels (sweet corn) OR green peas (matar)
1 teaspoon cumin seeds (jeera)
1 pinch turmeric powder (haldi)
¼ teaspoon red chili powder (lal mirch powder)
1 pinch asafoetida (hing)
¼ or ½ teaspoon garam masala powder
½ teaspoon crushed kasuri methi (dry fenugreek leaves)
¼ cup cream (20% to 25% low fat cream) – whisked till smooth – (we used Amul cream)
1 cup water
2 to 3 tablespoon oil or butter
for masala paste:
1 medium sized onion – roughly chopped
1 medium sized tomato – roughly chopped
1-inch ginger (adrak) – roughly chopped
3 to 4 smalls to medium garlic cloves (lahsun) – chopped
1 or 2 green chilies (hari mirch) – chopped
2 tablespoons chopped or broken cashews (kaju)
½ inch ginger – julienned
- Preparing masala paste:
- In a small grinder or blender, add all the ingredients for the masala paste.
- Grind or blend to a smooth paste. Add very little water if required while grinding.
- Keep this masala paste aside.
- Blanching and making spinach puree
- Rinse the spinach very well in water. Boil water with some salt. Let the water comes to a boil. Then switch off the flame. Immediately add the spinach leaves to this hot water.
- And let the spinach leaves be immersed in the water for 2 to 3 minutes.
- Drain and quickly pour ice water over the spinach or immerse the spinach in ice cold or cold water. Keep for 2 to 3 minutes.
- In a blender, make a semi-fine or smooth spinach puree adding very little water. Keep aside.
- Making Palak Sweet Corn:
- First steam or boil the corn kernels and keep aside.
- Heat oil or butter in a thick bottomed pan. Fry the cumin first till they become aromatic and are browned.
- Now add the ground masala paste and mix very well.
- Then add the turmeric powder, red chili powder, asafoetida and garam masala powder.
- Keep on stirring and sautéing the masala, till the oil starts to leave the sides of the paste.
- When you see that the oil has started leaving the sides of the masala paste and its color has changed, add the spinach puree. Mix very well.
- Then pour water and season with salt. Simmer the whole curry for 6 to 7 minutes on a low flame. Later add the boiled corn kernels and simmer for 1 to 2 minutes more.
- Whip or beat cream till smooth
- Now add cream and kasuri methi. Stir and cook further for ½ to 1 minute.
- Garnish with ginger julienne and serve corn palak hot with naan, rotis or jeera rice.