Babushka! This is the first recipe I am posting WHILE I cook it! And yes, this is an experiment. Yes, a super successful one too. The smooth spinach-based gravy flatters and the occasional sour, earthy bite of coriander teases the taste buds!
INGREDIENTS:
Oil
Cumin Seeds------------------------------------1 teaspoon
Whole Coriander Seeds-----------------------1/2 teaspoon
Fennel Seeds------------------------------------1/2 teaspoon
Onion (Chopped finely)-----------------------1 small
Butter--------------------------------------------1 tablespoon
Bay Leaf------------------------------------------1
Sweet Corn (boiled or softened)-------------2-3 cups
Ginger-garlic paste-----------------------------1 tablespoon
Tomato (Chopped finely)---------------------1 small
Spinach leaves----------------------------------100 gms
Green Chillies (Chopped finely)--------------2-3
Capsicum (Chopped finely)-------------------1/2 (Optional-for the added tang!)
Sour Cream--------------------------------------2 tablespoons
Sugar----------------------------------------------1.5 teaspoons
Red Chilly Powder-------------------------------1 teaspoon
Garam Masala Powder---------------------------1 teaspoon
Turmeric-------------------------------------------1/4 teaspoon
Water-----------------------------------------------1.5 cups
Salt
METHOD:
Soak the washed spinach leaves in water and salt mixture and boil it. Blanch it (After the spinach boils, immediately transfer them to cold running water in a perforated bowl). Let it cool. Transfer the strained spinach without squeezing all the water from it in a blender. Add the chopped green chillies and capsicum in the blender and grind to make a smooth green paste. Keep aside.
Heat oil in a skillet and add the bay leaf, cumin seeds, fennel seeds and coriander seeds. Wait for the seeds to sputter. Then add the chopped onions and fry them till they start browning. Add the ginger-garlic paste and fry till the raw smell of ginger is gone. Then add the chopped tomatoes. Add salt, turmeric and red chilly powder. Fry them till the tomatoes soften. Now add the green paste from the blender and cook on low heat. Once the green mixture starts sputtering, add one and a half cups of water to the skillet. Keep cooking on low heat. Add the Garam Masala Powder, sugar and sour cream. Let it cook without raising the temperature. Now, as the mixture slowly starts leaving oil, add the boiled corn kernels into the green gravy. Let it cook for another five minutes on low heat. Transfer the curry in a vessel and add a dollop of butter for the oomph factor!
INGREDIENTS:
Oil
Cumin Seeds------------------------------------1 teaspoon
Whole Coriander Seeds-----------------------1/2 teaspoon
Fennel Seeds------------------------------------1/2 teaspoon
Onion (Chopped finely)-----------------------1 small
Butter--------------------------------------------1 tablespoon
Bay Leaf------------------------------------------1
Sweet Corn (boiled or softened)-------------2-3 cups
Ginger-garlic paste-----------------------------1 tablespoon
Tomato (Chopped finely)---------------------1 small
Spinach leaves----------------------------------100 gms
Green Chillies (Chopped finely)--------------2-3
Capsicum (Chopped finely)-------------------1/2 (Optional-for the added tang!)
Sour Cream--------------------------------------2 tablespoons
Sugar----------------------------------------------1.5 teaspoons
Red Chilly Powder-------------------------------1 teaspoon
Garam Masala Powder---------------------------1 teaspoon
Turmeric-------------------------------------------1/4 teaspoon
Water-----------------------------------------------1.5 cups
Salt
METHOD:
Soak the washed spinach leaves in water and salt mixture and boil it. Blanch it (After the spinach boils, immediately transfer them to cold running water in a perforated bowl). Let it cool. Transfer the strained spinach without squeezing all the water from it in a blender. Add the chopped green chillies and capsicum in the blender and grind to make a smooth green paste. Keep aside.
Heat oil in a skillet and add the bay leaf, cumin seeds, fennel seeds and coriander seeds. Wait for the seeds to sputter. Then add the chopped onions and fry them till they start browning. Add the ginger-garlic paste and fry till the raw smell of ginger is gone. Then add the chopped tomatoes. Add salt, turmeric and red chilly powder. Fry them till the tomatoes soften. Now add the green paste from the blender and cook on low heat. Once the green mixture starts sputtering, add one and a half cups of water to the skillet. Keep cooking on low heat. Add the Garam Masala Powder, sugar and sour cream. Let it cook without raising the temperature. Now, as the mixture slowly starts leaving oil, add the boiled corn kernels into the green gravy. Let it cook for another five minutes on low heat. Transfer the curry in a vessel and add a dollop of butter for the oomph factor!
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