Spinach(Palak) might be Popeye’s vegetable of choice but it is definitely not preferred by everyone. Spinach usually doesn’t get the hero treatment is usually deserves. In this recipe the everyday spinach is given a tasty and flavorful makeover. In addition to my obsession of food I love corn. Like obsession kind. Like if given a choice I would add it in every recipe including coffee kind. But my husband doesn’t like it so much. So I try to hide corn in some flavorful gravy so that he doesn’t mind it very much. This recipe is a perfect go between to both of our tastes. Baby corn is a very versatile vegetable. You can eat it raw or you can eat it cooked. It works perfectly with almost everything. This perfectly cooked baby corn in a flavorful spinach based creamy gravy is a great side to Roti/Naan/Parotas. You don’t need too many ingredients and it also is very easy to prepare.
Spinach is something that is available all year round but is in season during the spring (March – June). it is rich in iron. Iron is very important in the function of red blood cells which help in transporting oxygen around the body, and DNA synthesis. It is also an excellent source of vitamin A, vitamin C, vitamin K and folic acid as well as being a good source of manganese, magnesium, iron and vitamin B2. Vitamin K helps in maintaining bone health and spinach is the best source of it.
So let’s not wait any longer and get started with this recipe.
INGREDIENTS YOU WILL NEED:
9-10 Baby corn
3 and ½ cups spinach leaves
1 medium sized onion
2 ripe tomatoes
2-3 garlic cloves
1 small ginger
3 green chilies
1 pinch turmeric
1 teaspoon red chili powder
½ teaspoon garam masala
3 table spoons of fresh cream
Salt to taste
- Bring water to boil in a vessel. Add baby corn pieces and boil them until they are half way done.
- In another vessel, bring water to a boil. Place the spinach leaves in them and switch off the flame. Let them blanch in the water for 5-6 minutes.
- Once done, remove them from the water and blend them into a fine paste. Keep aside.
- In a pan, heat oil. Add ginger, garlic, onions, green chilies and fry them for 2-3 minutes. Then add tomatoes and fry them for 3-4 minutes. Set aside until they cool down.
- In a jar, take this mixture and grind them into a fine paste.
- In a kadai, heat one tablespoon of oil and add this onion-tomato paste. Fry it till the oil separates from the sides.
- Add the spinach paste, red chilli powder, garam masala, salt and turmeric and fry it till the raw smell disappears. This takes about 7-8 minutes on medium flame.
- Now add fresh cream and mix well. Add water if necessary.
- Once the gravy comes to a nice boil, add baby corn and let them boil in the gravy till they are well done.
- Switch off the flame and garnish it with cream.
- You can substitute cream with fresh beaten curd also. The flavor is slightly different, but it is tasty too. Make sure the curd isn’t sour as the gravy becomes a bit more tangy.
- Ensure that you do not blanch spinach in hot water for a long time as it loses its color.