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Saturday, August 17, 2013

Corn Palak

This is another recipe i prepared using my favorite 'palak gravy'. As I have already mentioned in my earlier posts, I always stock some of it in the fridge as i find it to be very versatile. This time i paired it with some corn. 

Fresh corn is another ingredient that is always available in my fridge. If nothing else, it always eases my 5 pm hunger pangs. I boil it and season it into one of the combinations like 'Butter-chilli', 'Lemon-chilli', 'Chat masala','butter-garlic', 'Butter-oregano-garlic', ,butter-chilli-lemon, and so on. 

Here is the recipe for some lip smacking corn palak:

Preparation time - 15 mins

Ingredients - 1-1 1/2 cup fresh corn, 3 cups chopped spinach ( palak, use only the tender leaves with stems chopped off ), 1 medium sized onion ( chopped roughly ), 1 tsp ginger garlic paste, 1 green chilli, 1/2 tsp cumin, 1/3 tsp chilli powder, 1/3 tsp garam masala (optional), 2 tsp butter, 1 tsp oil, pinch of turmeric, salt to taste. 

Cooking: Boil the corn for 5 mins. Drain water and keep aside.

Heat 1 tsp oil in a wok. Add the green chilli and cumin seeds. When seeds start spluttering, add the onion. Fry till translucent. Add ginger garlic paste and fry for 2-3 mins. 

Add the chopped spinach and stir fry on medium to high flame to remove excess water. Remove from wok and keep aside to cool down. Transfer to a blender and blend into a smooth paste.

Heat 2 tsp butter in a wok. Add boiled corn and stir for 2 mins . Add the chilli powder, turmeric, garam masala and blanched spinach. Cook for 5 mins.

Garnish with an extra dollop of butter. Serve hot as a side dish with rice/rotis.

Note- Blanch the spinach to retain its natural green color.

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