Spinach Corn Curry

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 30 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 2 teaspoons of turmeric powder
7. 4 teaspoons of red chili powder
8. 4 teaspoons of coriander powder, and 2 teaspoons of garam masala. Mix well and cook for 2 minutes.
9. Add the blended spinach-corn mixture to the pot and stir well to combine.
10. Add 2 cups of water to adjust the consistency and bring to a boil.
11. Reduce the heat, add 1 cup of fresh cream, and simmer for 10 minutes.
12. Add salt to taste and mix well.
13. Garnish with chopped coriander leaves and serve hot with naan or rice.