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Before you jump to Palak corn curry recipe, you may want to read this short interesting healthy tips about Here Are A Few Simple Explanations Why Eating Apples Is Good.
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We hope you got insight from reading it, now let’s go back to palak corn curry recipe. To make palak corn curry you only need 22 ingredients and 17 steps. Here is how you do that.
The ingredients needed to prepare Palak corn curry:
- Prepare For blanching-
- You need 1 bunch spinach leaves
- Provide 4-5 cup Water
- Prepare 2-3 cup ice cold water
- Get 2 cup boiled corn kernels
- Get 1 Tsp cumin seeds
- Get 1/2 tsp turmeric powder
- Use 1/3 tsp red chilli powder
- Get 1 Pinch asaefaeda (heeng)
- Get 1/4 tsp garam masala powder
- Take 1/2 tsp crushed kasuri methi
- Take 1/4 cup regular homemade cream
- Use 1 cup water
- Use 2-3 tbsp oil or butter
- Prepare For masala paste-
- Take 1 medium sized onion roughly chopped
- Take 1 medium size tomato
- Prepare 1 inch ginger roughly chopped
- Get 3-4 garlic cloves
- Prepare 1-2 green chillies
- Use As per taste Salt
- Take As required Water
Steps to make Palak corn curry:
- Rinse 1 bunch of spinach leaves (palak) very well in water.
- Boil 4 to 5 cups of water with some salt, add spinach into hot water, let the water come to a boil and turn off the flame and let it immersed for 2-3 minutes.
- Immediately add the spinach leaves to cold water, add 10-12 ice cube to make it cold, keep the spinach immersed in water for 5-10 min.
- Now add this spinach to blender and make a smooth paste keep the puree aside.
- Now First steam or boil 2 cups corn kernels.
- Now Heat oil or butter in a thick bottomed pan. Fry the cumin first till they become aromatic.
- Now add ginger, garlic chopped onions and saute till they become tender, then add tomatoes, green chillies and cook for 1 min, transfer it to grinder.
- Grind or blend to a smooth paste. Add very little water if required while grinding.
- Now add the ground masala paste and mix very well.
- Then add the turmeric powder, red chili powder, asafoetida and garam masala powder.
- Keep on stirring and sautéing the masala, till the oil starts to leave the sides of the paste.
- Stir often and saute till you see oil leaving the sides of the masala paste, Then add the spinach puree.
- Pour 1 cup of water, put salt as/ your taste.
- Simmer the curry for 6 to 7 minutes on a low flame, after that add boiled corn kernels and cook for more 2,3 minutes.
- Whip or beat ¼ cup cream till smooth.
- Now add the beaten cream and ½ teaspoon crushed kasuri methi (dry fenugreek leaves).
- Stir and further cook for 1,2 minutes more, tranfer it to a serving bowl and enjoy it with, roti naan.
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