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We hope you got benefit from reading it, now let’s go back to palak corn curry recipe. To make palak corn curry you need 22 ingredients and 17 steps. Here is how you achieve it.
The ingredients needed to make Palak corn curry:
- Use For blanching-
- Get 1 bunch spinach leaves
- Use 4-5 cup Water
- Prepare 2-3 cup ice cold water
- Provide 2 cup boiled corn kernels
- Provide 1 Tsp cumin seeds
- Prepare 1/2 tsp turmeric powder
- Prepare 1/3 tsp red chilli powder
- Use 1 Pinch asaefaeda (heeng)
- Prepare 1/4 tsp garam masala powder
- Prepare 1/2 tsp crushed kasuri methi
- Get 1/4 cup regular homemade cream
- Use 1 cup water
- Prepare 2-3 tbsp oil or butter
- Provide For masala paste-
- Use 1 medium sized onion roughly chopped
- You need 1 medium size tomato
- Take 1 inch ginger roughly chopped
- Use 3-4 garlic cloves
- You need 1-2 green chillies
- Provide As per taste Salt
- Get As required Water
Instructions to make Palak corn curry:
- Rinse 1 bunch of spinach leaves (palak) very well in water.
- Boil 4 to 5 cups of water with some salt, add spinach into hot water, let the water come to a boil and turn off the flame and let it immersed for 2-3 minutes.
- Immediately add the spinach leaves to cold water, add 10-12 ice cube to make it cold, keep the spinach immersed in water for 5-10 min.
- Now add this spinach to blender and make a smooth paste keep the puree aside.
- Now First steam or boil 2 cups corn kernels.
- Now Heat oil or butter in a thick bottomed pan. Fry the cumin first till they become aromatic.
- Now add ginger, garlic chopped onions and saute till they become tender, then add tomatoes, green chillies and cook for 1 min, transfer it to grinder.
- Grind or blend to a smooth paste. Add very little water if required while grinding.
- Now add the ground masala paste and mix very well.
- Then 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.
- Stir often and saute till you see oil leaving the sides of the masala paste, Then add the spinach puree.
- Pour 1 cup of water, put salt as/ your taste.
- Simmer the curry for 6 to 7 minutes on a low flame, after that add boiled corn kernels and cook for more 2,3 minutes.
- Whip or beat ¼ cup cream till smooth.
- Now add the beaten cream and ½ teaspoon crushed kasuri methi (dry fenugreek leaves).
- Stir and further cook for 1,2 minutes more, tranfer it to a serving bowl and enjoy it with, roti naan.
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