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 

Kadhai Chicken

'Kadhai' is a Hindi word which means 'Wok'. The dish is called 'Kadhai Chicken' meaning 'Chicken made in a wok'. It is a spicy and delicious recipe. I usually prepare this whenever there are unexpected guests at home and this recipe is always a hit among all. It's quick and easy to make.

Ingredients :- 

• ½ kg chicken
• ½ cup yoghurt
• 4 tbsp oil
• 5 dry red chillies
• 1 tsp nigella seeds
• 2 onions (ground)
• 2 tomatoes (ground)
• 1 tsp ginger-garlic paste
• 1 tsp coriander pdr
• 2 tbsp kasuri methi leaves
• 1 tsp chilli pdr.
• ½ tsp cumin pdr.
• 1 tsp all spice pdr
• ½ tsp tandoori colour
• 1 tbsp almond / cashew pdr
•  pinch of saffron
• salt to taste

Method :-  

• Fry chicken in 1 tbsp. oil till light brown. Keep aside.
• Heat 3 tbsp oil, add dry red chillies and nigella seeds.
• Fry till it sizzles well.
• Add onion and saute till golden in colour.
• Add tomatoes, ginger-garlic paste, coriander pdr, cumin pdr, chilli pdr, all spice pdr, yoghurt, kasuri methi leaves, saffron, almond pdr, tandoori colour and salt.
• Fry till oil seperates the mixture.
• Add chicken and mix well.
• Add water as per required consistency. and let it boil.
• Simmer for 10 - 15 minutes.
• Serve with chapatis or rice.

Notes:-

• You may use boneless chicken. If using ½ kg boneless double the quantity of all other ingredients.
• You may avoid adding tandoori colour and almond pdr if you wish.
•  If your gravy consistency is not as per you desired after cooking, add boiled water to the gravy and heat it.

Happy Cooking!! 

  Sending this entry to :-  Show Your Best Creation  and  Original Spotlight Announcement Page  and Mummy ka Magic and  Sumee's Culinary Bites