Corn Palak

'Corn Palak' - When I reflected on these words, I suddenly realised we are so accustomed to 'Hinglish' (Hindi-English) words them we seldom realise that we have so many mixed words in our vocabulary. Still, I thought it would not be a good idea to call it Bhutta- Palak or Corn Spinach as I am so used to hearing  'Corn Palak'. 
I make this very often coz its so full of nutrients. For further reading, read benefits of Spinach and Corn here and here.

Here is the recipe for 'Corn Palak'.

Sweet corn kernels in spinach and tomato gravy spiced with Indian spices.


This recipe serves 2-3 people.

Ingredients:

100 gm fresh baby spinach leaves.
1 cup frozen sweet corn.
½ onion.
1 medium tomato.
1 green chilli deseeded and chopped finely
½ tsp grated ginger.
1 tbsp oil.
½ tsp turmeric powder.
½ tsp red chilli powder.
½ tsp garam masala.
½ tsp cumin seeds
1 tsp salt or to taste.
1 tsp sugar.
1 cup water.
1 tbsp lemon juice

Procedure:

Microwave the spinach and tomatoes with 1 cup of water for 5 minutes. Blend the spinach and tomatoes into a fine puree. Boil the onion and blend it into a fine paste. Microwave the sweet corn kernels for 2 minutes and keep aside. Heat a pan and add 1 tbsp of oil. When heated add the cumin seeds, if they crack right away the oil is ready. Add the chopped chilies and grated ginger. Then add the onion paste and sauté for 2-3 minutes. Add all the spices and heat for another 2 minutes. Then add the tomato and spinach gravy and heat for another 5 minutes. Now add corn kernels, sugar and give a good stir. Add lemon juice and give it a good stir. Serve hot with paratha, naan or phulka.