Spinach & Corn Curry

Spinach and Corn curry is a healthy and delicious Indian curry made with either fresh or frozen corn. This simple and tasty sabzi goes very well with any Indian bread. I have added little yogurt to the gravy to give a rich taste and creamy texture to it, you can replace it with heavy cream if it is available. 

This recipe goes to week 2 day 3 of Blogging Marathon 114 under the theme " Bring on the Curry".

Ingredients:


Spinach 2 cups
Corn kernels 1 cup
Onion chopped 1/4 cup
Ginger root 1 inch
Green chili 3
Turmeric powder 1/4 tsp
Salt to taste
Garam masala 1/2 tsp
Yogurt 1 tbsp
Oil 2 tbsp


Preparation:


Bring 2 cups water to boil, switch off flame, add spinach and leave it for 4-5 minutes. 
Remove spinach from hot water and transfer to ice  cold water. 
Ice water will make the cooking process stop and the spinach will retain its natural color.
Blend the spinach along with green chili and ginger to smooth paste.
Steam or boil corn kernels too and set aside.
In a wide pan heat oil and add chopped onion, saute till they turn light brown.
Now add spinach paste, turmeric powder and salt.
Mix and cook for 2-3 minutes.
Whisk the yogurt to smooth texture and add to the gravy.
Mix well and add corn and garam masala.
Add 1/4 cup water, mix and cook for another 5 minutes on medium flame.
Transfer to serving bowl and serve hot  with roti or rice.

Check to see what my fellow bloggers are cooking for Blogging Marathon 114.