Spinach Corn Bhaji- Version II

Weather in London is so bad these days. It is always cloudy and gloomy. It is end of March and I feel like I have stuck in December. I was feeling so lazy the other day that I was in no mood to cook something special or fancy. I opened the fridge and there was spinach and some frozen corn. Thus with the same thought I chose to make Spinach Corn Bhaji.

I have made corn spinach sabji before also (check here) but that was more like gravy and curry. This time I did not blend anything in the blender. I simply chopped everything and let all of it cook together- so it was more like bhaji or bharta.

Mr. Husband is not very fond of spinach also known as palak, but he is okay if I add corn with palak. Spinach is so healthy –remember Popeye. Bright, vibrant-looking spinach leaves are not only more appealing to the eyes but more nourishing as well. And when you throw some yellow colored corn with green leaves it looks more pleasant and yup tastes yummy. Coming back to the recipe.

Ingredients:

1 bunch spinach
1 cup frozen corn

1 tomato sliced in circles

3 green chillies chopped finely

1 tsp haldi/turmeric

1 pinch asafoetida/ hing
2 tbsp oil
1 clove garlic finely chopped/lehsun
1 tsp finely chopped fresh ginger/adrak
1 tsp cumin seeds/jeera
1 teaspoon salt or to taste

Method:-

Boil frozen corn in microwave for 10 minutes.

In the mean time wash spinach and chop it. Boil the spinach in microwave for 5 minutes.

Heat oil is pan/ kadai and heat oil.

When oil gets hot, add hing, jeera. Wait till it splutters.

To it add, garlic and  ginger and sauté till the raw smell fades away.

Finally add salt, corn, spinach, green chillies and tomatoes. Mix and cook till tomatoes soften.

Cook covered for 5 minutes. 

Notes:-

I used frozen corn, but this dish can be made with raw corn as well.

If you cannot find spinach bunch then you can opt for baby spinach leaves.

Serving ideas:

This is perfect as dry sabji or side dish.

Serve with rice, puri or paratha of your choice.

Can also be served as a dip for chips and nachos.

Put the sabzi between two slices of  bread and have as a sandwich.

Taste:-

 Mild Spicy with nutrients of spinach.

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.