Spinach sweetcorn curry

Those were the days, when we just started out going to restaurants, and would order palak sweetcorn or palak paneer, and would be in just awe of it. This curry is power packed with all the nutrients of palak, sweet corn and very rich in taste by the addition of cream. My elder one is already likes sweetcorn but as any other kid dislikes spinach. So what better way to give her spinach? And guess what? Without any tantrums, she happily had this curry.

This curry goes well with rotis, naan and jeera rice.

You can use frozen sweetcorn or the normal ones. You need not thaw the frozen ones. Make all the masalas, purees and then start cooking. Add ginger julienne in the end, it adds to the taste and also good for digestion.

Let's start!

Ingredients:

Sweetcorn kernels: 1 cup
Spinach: 1 bunch/ 1 cup
Oil: 3 tbsp
Jeera: 1 tsp
Ginger garlic paste: 1 tsp
Turmeric powder: 1 tsp
Red chili powder: 2 tbsp
Garam masala: 1 tsp
Cream: 2 tbsp
Ginger julienne
Salt: According to taste

For masala paste: 

Onion: 1, small
Tomato: 1, small
Green chilies: 2
Cashews: 7-8, broken

Method:

1. Boil sweetcorn for 4 whistles , strain and keep aside.
   
   
   
   
2. In a blender, add onion, tomato, green chilies, cashews and make a paste. Keep aside.
   
3. Boil water and add some salt.
   
4. Cut the ends of spinach, wash them thoroughly and add it to boiling water. Boil for 4 minutes.
   
5. Take a bowl, add some normal water and few ice cubes to the water. Now remove spinach from hot water and immerse in cold water for 4 minutes.
   
6. Remove from cold water and make a puree of spinach in a blender. Keep aside.
   
7. Heat a pan, add some oil.
   
8. Add jeera.
   
9. Add ginger garlic paste.
   
10. Add paste from step 2. Saute till the paste changes color.
    
11. Now add spinach puree, water and cook on low flame for 10 minutes.
    
12. Add turmeric powder.
    
13. Add red chilli powder. 
    
14. Add garam masala powder. 
    
15. Mix and saute. Add some water and let it cook on low flame. 
    
    
    
    
16. Add sweet corn kernels.
    
17. Add salt.
18. Add cream and mix.
    
19. When the curry comes to desired consistency, not too thin or too thick, switch off the flame, and serve with rotis or jeera rice.

Here is the detailed video: