Palak Corn Recipe

Main ingredients

• 1 bunch spinach (palak) - yields approx 2 to 2.5 cups spinach puree or 250 grams spinach
• 4 to 5 cups water - for boiling the water and blanching the spinach
• 2 to 3 cups ice cold water or chilled water - for adding the blanched spinach leaves
• 2 cups sweet corn kernels or 2 medium corn cobs or green peas
• 1 teaspoon cumin seeds
• 1 pinch turmeric powder (ground turmeric)
• ¼ teaspoon red chili powder or cayenne pepper
• 1 pinch asafoetida (hing) - optional
• ¼ or ½ teaspoon garam masala
• ½ teaspoon dry fenugreek leaves (kasuri methi), crushed
• ¼ cup light cream or cooking cream (20% to 25% low fat cream) - whisked till smooth - optional
• 1 cup water
• 2 to 3 tablespoons oil or butter or ghee

For masala paste

• ⅓ cup chopped onion or 1 medium-sized
• ½ cup chopped tomatoes or 1 medium-sized
• 1 inch ginger - roughly chopped
• 3 to 4 garlic cloves - small to medium sized, chopped
• 1 or 2 green chilies - chopped or 1 teaspoon chopped
• 2 tablespoons chopped cashews
• ½ tablespoon melon seeds (magaz) - you can also use watermelon seeds.

For garnish

• ½ to 1 inch ginger - julienne