Spinach Corn Curry/ Palak Corn Subzi-Version I

This recipe is very healthy and obviously very yummy. Goodness of spinach and crunch of corn is what make this dish very unique and nutritious. I love the color combination (green and yellow). Do try this recipe- its too good.

Ingredients: 

1 bunch spinach (palak)

1 cup corn kernels (can use frozen sweet corn too)

1 large onion

1 large tomato

Green chillies to taste

1/2 inch piece ginger 

1/2 tea spoon cumin seeds (jeera)

1/4 tea spoon turmeric powder (haldi)

2 whole red chillies dried

Asafoetida (Hing) a pinch

Salt to taste

2 tbsp oil

Method:

Clean and blanch/boil palak. Keep aside to cool. Also boil corn kernels with a little salt and keep aside.

Grind onion with green chillies and ginger. Than grind tomato separately.

In pan heat oil, add hing, jeera and after 15-20 seconds add onion paste. Keep stirring till it turns light golden.

Add in it tomato paste and cook till oil separates, add turmeric powder and cook for a while and turn off the burner.

Add boiled palak to a blender, to it add the onion tomato mixture and blend well till smooth.

In a pan again heat a tea spoon of oil, break and add whole red chillies and follow it up with the blended palak. Cook the mixture for 10-15 minutes on medium to low flame stirring occasionally.

Add boiled corns to it and let it cook for 5 more minutes.  The consistency should be such that you can serve it in the plate only.

Serve hot with bread or rice.