Palak Corn

 Palak Corn

Prep time - 20 min 

Cook time - 25 min 

Ingredients:

1 bunch spinach (palak) - approx 2 - 2.5 cups spinach puree or 250 gm spinach 

4-5 cups water for boiling water and blanching spinach

2-3 cups ice cold water or chilled water - for adding the blanched spinach leaves 

2 cups sweet corn kernels or 2 medium corn cobs or green peas

1 tsp cumin seeds

1 pinch turmeric powder

1/4 tsp red chilli powder or cayenne pepper

1 pinch asafoetida (hing) - optional 

1/4- 1/2 tsp garam masala 

1/2 tsp crushed dry fenugreek leaves (kasuri methi) - crushed

1/4 cup light cream or cooking cream - whisked until smooth - optional 

1 cup water 

2-3 tbsp butter or oil or ghee 

For Masala paste 

1/3 cup chopped onion or 1 medium sized 

1/2 cup chopped tomatoes or 1 medium sized 

1 inch ginger - roughly chopped 

3-4 garlic cloves - small - medium sized, chopped 

1-2 green chillies - chopped 

2 tbsp chopped cashews / almonds 

1/2 tbsp melon seeds (magaz) - you can also use watermelon seeds

For garnish

1/2 - 1 inch ginger - julienne 

Instructions:

Preparing masala paste:

In a small grinder or blender, add all the ingredients listed under masala paste above.

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

1. Rinse the spinach very well in water. Boil water with 1/2 tsp salt. let water come to a boil, then switch off the flame and immediately add the spinach leaves to hot water. 

2. Immerse the spinach leaves for 2-3 minutes in the hot water. 

3. Drain the water and quickly pour ice water over the spinach or immerse in ice cold or cold water. Keep for 2-3 minutes. 

4. Drain the ice cold water or remove the blanched spinach leaves with the help of pasta tongs, and place in a blender. 

5. Blend to a semi-fine or smooth spinach puree, adding very little water if needed. Set aside. 

Making Corn Palak 

1. First steam or boil the corn kernels in a pan or steamer, or stovetop pressure cooker or Instant Pot. You can also used canned corn kernels, which don't need to be boiled - drain the salt water and wash. 

2. If using boiled corn kernels, drain all the water. Let them cool completely. For cooked corn cobs, carefully remove the corn kernels with a knife. 

3. Heat oil or butter or ghee in a thick bottomed pan. Fry the cumin seeds first till they crackle, become aromatic and are browned. 

4. Now add the ground masala paste and mix very well. 

5. Add the turmeric powder, red chilli powder, asafoetida and garam masala powder. 

6. Keep on stirring and sauteing the masala till the oil starts to leave the sides of the paste, and the color of the masala has changed. When the paste has thickened and become glossy, add the spinach puree. Mix well. 

7. Add water to desireed consistency, and season with salt as required. Simmer the curry for 6-7 minutes on low heat. Add the boiled corn kernels and simmer for 1 - 2 mintes more. If using canned corn, add the corn earlier and let it simmer with the spinach puree. 

8. Whip or beat cream till smooth. Add the cream to the palak corn, add kasuri methi leaves. Stir and cook for further 1/2 to 1 minute. 

9. Garnish with ginger julienne and serve hot with naan, roti, paratha, jeera rice or steamed rice. 

Notes:

• In place of cashews, you can add almonds or use 2 tbsp of almond meal or almond powder. 
• You can also use baby spinach instead of regular spinach. For frozen spinach, thaw and squeeze all water from the leaves. Then blend adding little water if needed to get about 2- 2 1/2 cups of puree. 
• Discard the spinach stems if they are fibrous or dense. If tender and soft, they can be used. 
• Skip melon seeds if you don't have them. 
• Cream and kasuri methi leaves are optional. 
• To make a more spice curry, you can increase the number of green chillies. 
• The consistency of the gravy can be thick or medium - add water according to the consistency desired.
• You can used peas instead of corn to make palak peas curry.