Tuesday, February 11, 2014

Makai Palak/Spinach Corn Curry

Makai Palak is a lightly spiced curry made with Spinach and Sweet Corn. The crunchiness and tangy ness of Corn in each and every bite is really amazing. The sweetness of the corn goes very well with the slight bland taste of spinach or palak. Extremely healthy and obviously yumm.....This palak corn curry goes very well with Naan or Bhatura.

Spinach - 2 bunch
Corn kernels, boiled - 2 cup 
Tomato - 3
Green chillies - 4
Ginger - 1 tsp
Lemon juice - 2 tsp
Salt - to taste
Sugar - a pinch
Turmeric - 1/3 tsp
Garam masala - 1/2 tsp
Kasoori methi - 1 tsp
Fresh cream - 2 tbsp(optional)
Cooking oil - 2 tbsp
Butter - 1 tbsp
Cumin - 1 tsp
Green cardamom - 3 
Cloves - 2
Cinnamon - 1/2 inch
Bay leaves - 2


Trim the hard and thick stems of Spinach and wash it well.
Heat enough water in a pan and add 1/3 tsp of sugar in it.
When water start boiling add the Spinach leaves and cook for around 30 seconds. Remove the leaves from the pan and immediately add in a bowl of ice cold water ( to retain the bright green color )
Grind the Spinach leaves and make a smooth purée.
Grind together tomato, green chillies and ginger and make a paste.
Heat oil and butter in a pan and add cumin, cardamom, cloves, cinnamon and bay leaves. When cumin become golden then add the tomato purée and turmeric powder.
Saute till tomato purée start leaving the oil. Now add Spinach puree, crushed kasoori methi and boiled corn and simmer for 2 minutes.
Add salt, sugar, garam masala and fresh cream and simmer for a minute. Add lemon juice and serve hot.