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.

Ingredients

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)

Tempering

Cooking oil - 2 tbsp

Butter - 1 tbsp

Cumin - 1 tsp

Green cardamom - 3 

Cloves - 2

Cinnamon - 1/2 inch

Bay leaves - 2

Method

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.