Corn palak (sweet corn with spinach)

Ingredients

• 2 cups of fresh spinach leaves
• 2 medium onions squared
• 2 medium tomatoes squared
• 1 cup sweet corn
• 3 medium green chiilies
• 1 teaspoon ginger paste
• 1 teaspoon sugar
• 1/2 teaspoon turmeric powder
• Salt to taste
• 1 teaspoon oil
• 1 teaspoon fresh cream for garnishing

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Preparation

• Blanch the spinach in hot water for about 8 - 10 minutes, until the leaves become soft. Grind together onions, tomato, green chillies with very little water to make a smooth paste.
• Heat the oil in a pan, add in ginger paste, saute for few seconds, now add in the onion-tomato paste, salt, sugar and turmeric powder.
• Cook the gravy for about 5 to 7 minutes until the raw taste of onion disappears. Now add in the sweet corn kernels and simmer for about 3 to 4 minutes.
• Grind the blanched spinach into smooth paste.Just before serving, add the spinach paste in the gravy and simmer for about 2 minutes.
• Adust the salt and sugar according to taste. Garnish with fresh cream or malai and serve hot with nan, roti or parathas.