Spinach Corn Curry

4 standard portions

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Ingredients

• 500 grams baby spinach
• 1.5 cups sweet corn
• 1 inch ginger (roughly chopped)
• 3-4 garlic cloves (big, roughly chopped)
• 2 green chili (roughly chopped)
• 1 onion (medium, chopped)
• 2 to matoes (medium, chopped)
• 3 teaspoons vegetable oil
• 1 teaspoon coriander powder
• ½ teaspoon garam masala powder
• ½ teaspoon sugar
• ¼ cup + 2 tablespoons milk (divided)
• ½ cup water
• salt (to taste)
• 1 teaspoon ghee
• ⅛ teaspoon red chili powder
• 1-2 teaspoons lemon juice (optional)

Method

1. In a pan, add washed baby spinach.
2. Cook for 2 minutes or till spinach is wilted. Drain and set aside.
3. In the same pan heat 2-3 teaspoons of oil. Once oil is hot, add roughly chopped ginger, garlic and green chili. Saute till raw smell goes away, around 1 minute.
4. Add chopped onion and cook for 2-3 minutes.
5. Add chopped tomatoes and mix.
6. Cook the tomatoes for around 5 minutes or till tomatoes turn mushy.
7. Add the wilted spinach and mix and cook for a minute.
8. Next add in the dry spices - garam masala powder and coriander powder. Also add salt.
9. Cook the spinach with the spices for 2 minutes.
10. Remove from heat and let the mixture cool down.
11. Transfer to a mixer, add 1/4 cup of milk (or coconut milk if vegan) and blend to a smooth paste. Set aside.
12. In a pan, now heat 1 teaspoon ghee (or butter or oil if vegan). Add red chili powder and saute for few seconds.
13. Then add the sweet corn and saute for 1-2 minutes. I used frozen corn and put them in warm water for 5 minutes before using in the recipe.
14. Add the pureed spinach paste and mix. Cook for 2 minutes and then add sugar, 2 tablespoons milk and 1/2 cup water.
15. Mix everything together and let it simmer for 5 minutes. Squeeze in some lemon juice (optional). Check seasoning and adjust to taste.
16. Serve the spinach corn curry hot with rice or any bread of your choice.