Spinach Corn Curry / Palak Corn Subzi

It's very cold in Coimbatore nowadays. There are nice, slow and steady rain showers now and then. Although, I love the climate here but it makes me lazy.. Wish to just snuggle up in a cozy blanket with a book and not do anything. My biggest worries at such times is the laundry.. Just don't know how to handle it :-(

Whenever we go for vegetable shopping, my son insists on buying corn. He just loves it.. In fact, who doesn't? Bhutta or corn on the cob is my favorite snack during monsoon season. My son is also inspired by the image of Popeye eating spinach and gaining strength from it to beat Bluto and save Olive Oyl. Spinach became his favorite vegetable ever since.

I came across this simple and healthy recipe at Shweta's blog. It was on my to-do list for a very long time. Even though, I still have a long list pending in my bookmarks, which I have to yet try out soon. The combination of sweet corn and spinach in this curry is simply amazing. Spinach is rich in iron and vitamin B. It is a great way to make your kids to eat greens and they will definitely love this curry. Do try this yummy recipe..

Ingredients:-

• 1 bunch spinach (palak)
• 1 cup corn kernels
• 1 large onion
• 1 large tomato (ground)
• 2 -3 green chillies
• 2 whole dried red chillies (broken in 2-3 pieces)
• 2 tbsp oil
• ½ inch piece of ginger
• ½ tsp cumin seeds
• ¼ tsp turmeric powder
• a pinch asafoetida (hing)
• salt to taste 

Method:-

• Clean and blanch or boil spinach. Keep aside to cool.
• Boil corn kernels with pinch of salt and keep aside.
• Grind onion along with green chillies and ginger.  Keep aside.
• In a pan, heat oil and add asafoetida and cumin seeds.
• Saute for 15-20 seconds and add onion paste. 
• Keep stirring till it turns light golden.
• Add tomato paste and turmeric powder. Cook till oil separates.
• Switch off the flame and allow to cool.
• Blend it in a mixer along with boiled spinach till smooth.
• In a pan, heat 1 tsp of oil, add whole dried red chillies and stir.
• Add blended puree and cook on slow flame for 10-15 minutes stirring ocassionally.
• Add boiled corns and continue to cook on slow flame for another 5 minutes or till desired consistency is obtained.
• Serve hot with paratha or rice.

Notes:-

• You may use frozen corns instead of fresh corns.

Happy Cooking!! 

 

Sending this entry to :-  Monsoon Temptations