This spinach and corn curry is packed with flavors tastes excellent when served with roti or naans. I have used supacorn for this recipe the oxy sealed corn remains fresh unto 9 months, also very convenient to store and use.
Ingredients:
1 Cup Blanced Spinach or 3 Bunches Chopped Spinach
1 Cup Sweet Corn from Supa Corn
1/2 Cup Coriander with stem Chopped
1 Onion Chopped
1 Tomato Chopped
1 Tbsp Ginger & Garlic Paste
2 Tbsp Coriander Powder
1 Tbsp Chilly Powder
1/2 Tbsp Cumin Powder
1 Tbsp Garam Masala Powder
1/2 Tbsp Turmeric Powder
1 Green Chilly
2 Tbsp Ghee
1 Tbsp Oil
Salt as per taste
1/2 Lime Juice for garnish...
Heat a wok with oil and ghee on medium flame.
Once the oil reaches almost smoking point add ginger and galic paste along with the dry masalas fry until raw flavor reduces and oil separates to the sides.
Add spinach, tomato, oinon and chilly along with 1 1/2 cups water bring to a rapid boil and cover allow all the ingredients to cook till mushy.
Remove the cooked spinach from flame allow to cool.
Add the cooked spinach to a mixerjar and grind to form a smooth paste.
Transfer this gravy back to the wok add corn and salt bring to a rapid boil add lime juice and serve hot with roti...Enjoy😇
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