A lush green spinach based gravy thats mildly spiced and extra garlicky with sweet corn in it. This restaurant style Indian curry is creamy, flavourful and has a beautiful texture.
150gramschopped Palakspinach, stems and roots removed - approximately one bunch
15gramsfresh Coriander roots removed - approximately ¼ cup
1Bay leaf
2Cardamom Pods
2Cloves
1large Tomato finely chopped
½teaspoonJeera Powderground cumin
½teaspoonCoriander Powderdhaniya powder
¼teaspoonGaram Masala Powder
1teaspoonSalt
1teaspoonKasuri Methi roasted and crushed into a powder
¾cupCornfresh or frozen; defrost if frozen
2tablespoonCream
For the Tadka/Tempering
1.5tablespoonsGhee
5Garlic Clovessliced
2-3wholeDried Red Chillies
1teaspoonJeera
1teaspoonRed Chilli Powder
Instructions
For Curry:
Heat a tablespoon of ghee in a pan and saute garlic for 30 seconds. Add sliced onions and green chillies and saute till the onion is just starting to become light brown. Add the palak (spinach) and coriander leaves and saute for a minute. Then turn off the heat and cover and let the leaves wilt for another 2-3 minutes. Set this aside to cool and then blend to a paste.
In the same pan, heat ghee and saute bay leaf, cardamom and cloves for a minute. Add tomatoes, jeera powder, coriander powder and salt and cook the tomatoes for 4-5 minutes till soft. Add kasuri methi and garam masala and cook for another minute.
Add the pureed spinach and bring this to a gentle boil. Add the corn and allow to cook for 2-3 minutes or until softened. Add the cream and mix.
For the Tadka/Tempering
Finally make the tadka by add ghee and garlic to a small pan. Cook the garlic till it's golden brown. Then add whole red chillies and jeera. Once the jeera starts spluttering, turn off the flame and add chilli powder.
Pour this tadka on the corn palak gravy for an extra garlicky kick! Serve hot.
Video
Notes
Use fresh tender spinach leaves. You can discard the stems or use them for any other dish. Tender stems however, can be used.
I only use corn for this dish. However, it is super versatile. You can add your favouritevegetables like onion, bell peppers, potato etc., or even proteins like paneer, chicken or mutton. The cook time will vary accordingly.
To make this dish vegan, you can substitute fresh cream with coconut cream. You can also skip the cream if required.
If the spinach tastes bitter, you can add half a teaspoon of sugar and adjust it to your liking.