SPINACH CORN CURRY

INGREDIENTS:

• Spinach 2 bunch or finely chopped
• 3 cups Frozen Sweet Corn kernels
• 1 ½ cup Onion
• 2 finely chopped Tomato
• 2 finely chopped (Blanched and pureed) Ginger Garlic paste
• 2 tsp Fennel seeds
• 1 tsp Cumin seeds
• 1 tsp Coriander powder
• 1 tsp Red chili powder
• 1 tsp Kitchen king masala powder
• 1 tsp Cardamom
• 1 Clove
• 2 Cinnamon small piece
• Salt to taste
• Oil 1 tblsp

METHOD:

1. Wash the spinach leaves with cold water.
2. Blanch the spinach leaves in ½ cup of hot water for 3 mins.
3. Once it’s cool make a paste (try to make it a little coarse) and keep it aside.
4. Heat oil in a pan and add cumin seeds, fennel seeds, cardamom, clove and cinnamon. Once it starts to splutter add ginger garlic paste and cook for 2 mins.
5. Add onion and sauté till light brown.
6. Add the blanched and pureed tomato, coriander powder and chili powder and cook on medium heat for 5 mins.
7. Add spinach leaves, corn kernels, kitchen king masala and salt. Mix well and cook on medium low heat for another 5 mins.
8. Turn off the heat and serve with rotis.