Palak Corn Curry

 :

500 grams fresh spinach (palak), washed and chopped
250 grams corn kernels (fresh or frozen)
1 large onion, finely chopped
2 tomatoes, finely chopped
2 green chilies, finely chopped (adjust to taste)
15 grams ginger garlic paste
6 grams cumin seeds
6 grams coriander powder
5 grams turmeric powder
5 grams red chili powder (adjust to taste)
5 grams garam masala
15 grams Salt
30 ml refined oil or ghee
70 grams fresh cream (optional, for a creamy texture)
Fresh coriander leaves for garnish

 Instructions:

1. **Blanch Spinach:**
   Bring a pot of water to boil. Add the chopped spinach and blanch for 2-3 minutes. Drain and transfer the blanched spinach to cold water to retain its green color. Blend the blanched spinach to a smooth paste.

2. **Cooking Corn:**
   If using fresh corn, boil or steam it until it's cooked. If using frozen corn, thaw it according to the package instructions.

3. **Sautéing Onion and Tomatoes:**
   Heat oil or ghee in a pan. Add cumin seeds and let them splutter.
   Add finely chopped onions and sauté until they turn golden brown.
   Add ginger garlic paste and sauté for a minute until the raw smell disappears.
   Add finely chopped tomatoes and cook until they become soft and the oil starts separating.

4. **Adding Spices:**
   Add coriander powder, turmeric powder, red chili powder, and salt. Mix well.

5. **Palak Paste:**
   Add the spinach paste and cook for 2-3 minutes, allowing the flavors to blend.

6. **Combining Corn:**
   Add the cooked or thawed corn kernels to the spinach mixture. Mix well.

7. **Simmering:**
   Let the curry simmer for 5-7 minutes on low heat, allowing the corn to absorb the flavors of the curry.

8. **Finishing Touch:**
   Add garam masala and adjust salt and spice levels according to your taste.
   If you prefer a creamier texture, add fresh cream and mix well.

9. **Garnish and Serve:**
   Garnish with fresh coriander leaves and serve hot with rice or Indian bread (roti, naan).

Enjoy your Palak Corn Curry as a wholesome and nutritious meal!