Sweet corn kernels are an easy, delicious and healthy addition to any dish. Smooth creamy spinach gravy dressed with those golden corn kernels tastes amazing. With a blend of carrot and gourd, this curry dish provides more health benefits without letting know the taste of these vegetables. Spinach corn is basically boiled corn kernels cooked in smooth spinach gravy. The dish is one of the most favourite North Indian dishes that are easy to prepare.

Serves: 4

Advertisement

Preparation time: 30 minutes

Cooking time: 30 minutes

Ingredients:

Spinach: 500 grams

Carrot: 1 (medium)

Gourd: 2” piece

Corn kernels: 1 cup (boiled)

Garlic cloves: 3

Tomatoes: 4 (large)

Green chillies: 2

Salt to taste

Red chilli powder: 1/2 tsp

Kasoori methi: 1 tbsp

Garam masala: ½ tsp

Fresh cream: 2 tbsp

Pure ghee: 2 tbsp

Method

Pluck the spinach leaves discarding the stems. Wash them thoroughly. Peel carrot and gourd and cut them in medium-sized cubes. In a pressure cooker, give a whistle to spinach leaves, gourd and carrot altogether without adding water. The vegetables will leave their own water. Simmer on medium-low flame for 10 minutes after a whistle comes. Uncover the cooker after the pressure releases and transfer the boiled vegetables in a big bowl to let them cool. After these vegetables become cool, blend them in a high-speed blender to a smooth puree. Keep aside. In a food processor, grind tomatoes to a fine paste. Boil corn kernels and keep aside. Heat ghee in a deep pan. Add finely chopped garlic cloves and saute for a minute. Add tomato puree and Kasturi methi. Cook on low flame stirring occasionally until the puree starts leaving the oil on sides. Add palak puree. Give a good stir. Add red chilli powder and salt. Mix well. Cover the pan and cook on low flame for 15 minutes. Add boiled corn kernels. Cook for another 10 minutes on low flame. Turn off the flame. Add garam masala and fresh cream. Mix well and serve hot.

This delicious palak corn goes well with rotis, parathas, naan, jeera rice, pulao and biryani. Choose young tender spinach leaves that are medium green in colour. Discard the stems as they may leave a bitter taste.