Palak corn curry

Ingredients

• For blanching-
• 1 bunch spinach leaves
• 4-5 cup Water
• 2-3 cup ice cold water
• 2 cup boiled corn kernels
• 1 Tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/3 tsp red chilli powder
• 1 Pinch asaefaeda (heeng)
• 1/4 tsp garam masala powder
• 1/2 tsp crushed kasuri methi
• 1/4 cup regular homemade cream
• 1 cup water
• 2-3 tbsp oil or butter
• For masala paste-
• 1 medium sized onion roughly chopped
• 1 medium size tomato
• 1 inch ginger roughly chopped
• 3-4 garlic cloves
• 1-2 green chillies
• As per taste Salt
• As required Water

Steps

1. Give 1 bunch of spinach leaves (palak) a thorough rinse in water.
2. Bring 4 to 5 cups of water with some salt to a boil. Put the spinach into the hot water and let the water return to a boil, then turn off the flame and leave the leaves immersed for 2-3 minutes.
3. Move the spinach leaves into cold water immediately. Add 10-12 ice cubes to chill it and keep the leaves immersed for 5-10 min.
4. Put the spinach in a blender and blend to a smooth paste; set the purée aside.
5. Prepare 2 cups corn kernels by steaming or boiling them.
6. In a thick-bottomed pan, heat oil or butter and fry the cumin first until aromatic.
7. Add ginger, garlic and chopped onions; sauté until tender. Then add tomatoes and green chillies, cook for 1 min and transfer to a grinder.
8. Grind or blend to a smooth paste, adding very little water during grinding if required.
9. Mix very well after adding the ground masala paste.
10. Add the turmeric powder along with red chilli powder, asafoetida and garam masala powder.
11. While sautéing the masala, keep stirring until oil starts to leave the sides of the paste.
12. Stir frequently as you sauté until oil is visible leaving the sides of the masala paste, then add the spinach purée.
13. After pouring in 1 cup of water, season with salt to taste.
14. Over low heat, simmer the curry for 6 to 7 minutes. Add the boiled corn kernels afterward and cook for 2,3 minutes more.
15. Bring ¼ cup of cream to a smooth consistency by whipping or beating it.
16. Add the beaten cream together with ½ teaspoon crushed kasuri methi (dry fenugreek leaves).
17. Stir, then cook for a further 1,2 minutes before transferring to a serving bowl. Enjoy with roti naan.