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How To Make One Pot spinach and sweet corn curry
Blanching spinach
- Rinse 250 grams spinach leaves well and then keep them in a colander, so that the excess water drains off. If the stems are tender, then keep them. But if they are hard or fibrous, then discard them.
- Boil 3 cups water in a pan. You can also boil water in an electric kettle and then pour it into the pan.
- Add the spinach leaves in the water.
- Stir. Blanch the spinach leaves in water for 3 minutes.
- When the spinach leaves are blanching, in another bowl, take 2 cups of water and add 8 to 10 ice cubes.
- After 3 minutes, remove the blanched spinach leaves from the hot water and add them to the cold water. Stir gently so that all the leaves are immersed in the cold water. After 1 minute, remove them.
- Place the spinach leaves in a grinder or blender jar.
- Grind or blend to a smooth puree. No need to add any water while grinding or blending.
- Heat two tbsp oil in a pan.
- Add ½ tsp cumin seeds. Saute till the cumin splutters.
- Then add ⅓ cup finely chopped onions.
- Stir well.
- Saute the onions till they turn light golden.
- Then add 1 tsp ginger paste, 1 tsp garlic paste and 1 to 1.5 tsp finely chopped green chilies. You can also use ½ to 1 tsp green chili paste instead of chopped green chilies. ½ tsp red chili powder can also be added instead of green chilies.
- Stir and saute till the raw aroma of ginger-garlic goes away.
- Add two medium tomatoes, chopped. Stir well and cook until the tomatoes soften.
- Now add a pinch of turmeric powder.
- Stir well.
- Then add the spinach puree.
- Season with salt.
- Stir well.
- On a low to medium flame, for about 6 to 7 minutes, simmer the gravy till it slightly thickens.
- Add ¼ cup low-fat cream (or 3 tbsp whipping cream) and ½ tsp garam masala powder.
- Stir very well.
- The cream should be mixed very well with the gravy. Then switch off the flame.
- The spinach and sweet corn curry goes well with rice.