Corn Spinach Curry
Recipe type: Main
RecipeCuisine: General
Prep time: 
Cook time: 
Total time: 
 
Easy Corn Spinach Curry Recipe.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 2 tbsp olive oil Or butter Or clarified butter (ghee)
  • 200 gms boiled american sweet corn
  • 2 medium sized boiled, peeled potatoes chopped into cubes
  • 14 to 15 spinach leaves blanched and chopped
  • 1 bay leaf
  • 1 tbsp caraway seeds (shahi jeera)
  • 2 tbsp sunflower seeds
  • 10 to 12 almonds crushed
  • 2 tbsp khuskhus seeds
  • 3 tbsp full cream
  • 1 green chili chopped (optional)
  • ½ tbsp sugar
  • 1 bayleaf
  • 1 tbsp curry leaf powder
  • 1 tbsp cumin seed powder
  • 1 tbsp fennel seed powder
  • 2 tbsp black pepper powder
  • 1 cup milk
  • 3 tbsp vegetable stock (optional)
  • black salt Or salt as per taste
How to make the recipe?
  1. Firstly boil the corn and keep aside. In the same manner dip spinach in boiled hot water for 3 o 4 mins. Remove from hot water and place them under running tap Or cold water. Keep this aside too. Also combine sunflower seeds, almonds and khus khus seeds into a processor. After grinding them for 2 mins add full cream into it. Grind them until smooth paste is formed.
  2. Take a broad pan Or wok add oil/butter/ghee. Place it on low fire. Once oil is hot add caraway seeds along with bayleaf. Saute for a minute. Also add sugar.
  3. Add the boiled potatoes to it. Stir nicely. Saute for 2 mins.
  4. Now add boiled corn. Mix all nicely. Do add green chilies at this point if you using them.
  5. It's time to add the grounded almond-cream paste. Saute for 2 mins.
  6. Put all the powdered spices like cumin powder, curry leaf powder and fennel seed powder. Stir all nicely.
  7. Add the chopped blanched spinach to it. Mix all well.
  8. Lastly add a cup of milk, vegetable stock and black salt for seasoning.
  9. Allow to cook for another 3 to 4 mins on medium fire. Check the taste add if spices Or salt required.
  10. Switch off the gas. Your Corn Spinach Curry is ready. Serve hot with steamed rice Or bread.
Notes
•Vegetable stock is optional. I have used the same water in which I boiled my sweet corn.
•If you don't want milk you could add coconut milk to it Or water.
•You could replace almonds with cashews and sunflower with melon seeds (magaj).
•More spice is required add little more black pepper powder.
•Also I have mixed full cream in the grounded paste. If calorie conscious then add water instead of cream.
Nutrition Information
Serving size: 5 to 6 people
Recipe by Flavors of Mumbai at http://www.flavorsofmumbai.com/corn-spinach-curry/