Corn Palak

How to Prepare

1. Heat 4 tablespoons of oil in a large pot over medium heat.
2. Add 2 teaspoons of cumin seeds and let them splutter for a few seconds.
3. Add 4 finely chopped onions and sauté until golden brown, about 8-10 minutes.
4. Add 4 tablespoons of ginger-garlic paste and cook for 2 minutes until the raw smell disappears.
5. Add 8 chopped tomatoes and cook until they turn mushy, about 10 minutes.
6. Add the blended spinach puree (from pre-processing) and mix well.
7. Add 2 cups of boiled corn kernels and stir to combine.
8. Add 2 tablespoons of garam masala
9. 2 tablespoons of coriander powder
10. 1 tablespoon of red chili powder, and salt to taste. Mix well.
11. Add 1 cup of fresh cream and 1 cup of water to adjust the consistency. Simmer for 5-7 minutes.
12. Garnish with chopped coriander leaves and serve hot with naan or rice.