Curry Recipes – Palak Corn Curry
Ingredients:
1 tbsp – Ghee
5-6 tbsp – Oil
1 No – Bay leaf
1 No – Spinach bunch
2 No – Green chillies finely chopped
1/4 cup – Baby corns diced or
1/4 cup – Corn kernels boiled
3 No – Onions large chopped
1 tbsp – Garlic finely chopped
2 tbsp – Coriander finely chopped
1/8 cup – Fresh cream or malai or white sauce
1/8 tsp – Dry fenugreek
1 tsp – Garam masala
1 tsp – Ginger finely chopped
Salt to taste
Method:
Pressure cook the spinach or boil it in water till done.
Remove wash under tap water and set aside.
Then puree with green chillies to form a paste.
Wash, chop and boil the onions till soft.
Puree to form a thick paste.
Heat oil in a pan add bay leaf and fry the ginger, garlic till colour begins to change.
Add onion paste and fry till golden brown.
Add the spinach, garam masala, and salt. Let this mix cook for 5 mins.
Add the corns (if using baby corns then stir fry/ or steam and add) and malai further about 5 mins.
Sprinkle fenugreek powder and add ghee mix and then serve hot.
Instead of Malai or fresh cream you can add white sauce.
White sauce
Heat 1 tbsp butter in a pan and add plain 1 tbsp flour.
Keep stirring and gradually add milk and water till thick.
Let the mix come to a boil then turn it off and add to the spianch (if the mix is lumpy blend to a fine paste before adding).
For better results use a mix of cream and white sauce.
Fenugreek
Heat a pan over low flame and add the fenugreek powder and keep tossing it till a little fragrant and colour changes (max a minute). Remove and crumble it to a fine powder and add it to the curry.
If you want to add make Palak Panner
Chop and briefly fry the panner (do not let it brown).
Remove and immidately drop in hot water.
Squeeze out each piece and then add it in the curry.