What we need:
Spinach
Boiled corn kernels (sweet corn)
Cumin seeds
Turmeric powder
Red chili powder
Asafoetida
Garam masala powder
Crushed dry fenugreek leaves
Oil or butter
For masala paste:
Onion
Tomato
Ginger
Garlic cloves
Green chilies
Chopped or broken cashews and
magaz or melon seeds (soaked in water)
How we make it:
Preparing masala paste:
In a small grinder or blender, add all the ingredients for the masala paste. Grind or blend to a smooth paste. add very little water if required while grinding. Keep this masala paste aside.
Blanching and making spinach puree:
Rinse the spinach very well in water. Boil water with some salt. Let the water comes to a boil. then switch off the flame. Immediately add the spinach leaves to this hot water. Let the spinach leaves be immersed in the water for 2 to 3 minutes. Drain and quickly pour ice water over the spinach or immerse the spinach in ice cold or cold water. Keep for 2 to 3 minutes. In a blender, make a semi-fine or smooth spinach puree adding very little water. keep aside.
Making Corn Palak:
Steam or boil the corn kernels and keep aside. Now heat oil or butter in a thick bottomed pan and fry the cumin first till they become aromatic and are browned. Then add the ground masala paste and mix very well. Add the turmeric powder, red chili powder, asafoetida and garam masala powder. Keep on stirring and sautéing the masala, till the oil starts to leave the sides of the paste. Now when oil starts leaving the sides of the masala paste and color changes, add the spinach puree. mix very well. Then pour little water and season with salt. Simmer the whole curry for 6 to 7 minutes on a low flame. later add the boiled corn kernels and simmer for 1 to 2 minutes more. Now add crushed kasuri methi. Stir and cook further for ½ to 1 minute. Serve with roti or nun.
