Spinach corn curry / Palak Makai

We always make Palak and Paneer curry, but for a change add Corn this time in your spinach curry as these two ingredients has immense benifts on health.The curry is mildly flavored and very rich and creamy. Spinach makes a colourful and flavoursome companion to corn.

Try this healthy dish, and enjoy with roti, paratha or naan.

Ingredients :

• 1 cup boiled sweet corn kernels (makai ke dane)
• 1/2 cup onion paste
• 1/2 cup tomato pulp
• 1/4 tsp turmeric powder (haldi)
• 2 tsp coriander-cumin seeds (dhania-jeera) powder
• 1/4 tsp garam masala
• 1 tbsp oil
• salt to taste
• 1/2 cup milk , 

For The Spinach Purée (makes Approx. 3/4 Cup)

• 1 cup chopped spinach (palak)
• 2 tsp dried fenugreek leaves (kasuri methi)
• 1/2 tsp sugar
• 1/2 cup chopped coriander (dhania)
• 3 garlic (lehsun) cloves
• 2 green chillies
• 1 thumb size ginger (adrak)

Method:
For the spinach purée

• Combine the spinach, dried fenugreek leaves ,sugar and ¼ cup of water, mix well and cook on a medium flame for few seconds.
• Allow it to cool completely and grind it in a mixer to a smooth purée along with coriander, garlic, green chillies and ginger. Keep aside.
• Heat the oil in a non-stick pan, add the onion paste and sauté on a medium flame for 1 to 2 minutes.
• Add the tomato pulp and sauté on a medium flame for few seconds.
• Add the turmeric powder, coriander-cumin seeds powder, garam masala,mix well and cook on a medium flame for 1 minute.
• Add the prepared spinach purée, mix well and cook on a medium flame for 1 more minute.
• Add the salt and milk, mix well and cook on a medium flame for 1 to 2 minutes.
• Add the sweet corn kernels, mix well and cook on a medium flame for 1 minute.

Serve hot with phulkas or parathas.