1 cup Sweet corn kernels (boiled)
1 cup Fresh cream
3 medium bunch of Spinach leaves (Palak)
2 tbsps Refined Oil
2 medium sized Onions (chopped)
1 tsp Ginger paste
1 tsp Garlic paste
3 Green chillies (chopped)
Salt to taste
1 tsp Dry mango powder (amchur)
1/2 tsp Caraway seeds (shahi jeera)
1 tbsp Lemon juice
1 tbsp Dried fenugreek leaves (kasuri methi)
Clean and wash palak leaves thoroughly and ensure no sand grains are left on the leaves.
Then blanch palak in plenty of boiling water for a minute or two, drain and refresh the leaves in ice-cold water.
Now blend the palak and make a puree.
Heat the boiled corn in half or one cup of water.
Take a Karai and heat oil in a pan, add caraway seeds and stir-fry till it changes colour.
Now add chopped onions and cook until golden brown.
Add ginger and garlic pastes and sauté for 5-7 min.
Now add green chillies and stir-fry for ten seconds.
Time to add corn, palak puree, salt and amchur powder to this mixture of onion masala.
Mix it well and let it cook for two to three more minutes.
Add fresh cream and simmer till you reach the desired .
Take off the heat and add lemon juice.
Now sprinkle roasted crushed kasuri methi to enhance the flavour.
Mix and serve immediately.
**Another small variation that you can try is: Put some grated processed cheese on the top covering the full layer in the bowl and put it in a pre heated oven for 7-10 min (Till cheese melt)...hmmmm...yummy...superb is the outcome.
Friday, May 4, 2007