Now,I am not going to say this curry made me a convert and I cannot live without Palak anymore,no,far from it.But I liked its taste.The delicate flavors of the masala kind of masked the strong taste of palak,just like the pathrodo and I can have anything if Baby corn is added into it,well almost anything!!Goes well with Rotis and I had some leftover with Ghee rice too and actually liked it.
Palak Baby Corn
Recipe courtesy – Lakshmi Nair
Palak/Spinach leaves – 1 bunch
Baby corn – 1 packet,about 10 corns
Onions – 2,chopped
Ginger garlic paste – 1 ½ tbsp
Green chilly – 2,finely chopped
Tomato – 2,ground to a paste
Cashewnuts – 10,soaked and ground to a paste
Red chilly powder – ½ tsp
Jeera powder – ¼ tsp
Garam masala – ½ tsp
Salt to taste
Oil – 1 ½ tbsp
Clean the palak leaves well and cook in boiling water for 5 minutes.
Let it cool and then puree into a smooth paste.
In a kadai add oil and sauté the onions.
Add chopped green chilly and ginger garlic paste and sauté till the onions become light brown. Mix in the tomato puree and red chilly powder and stir well.
When the onion-tomato mix becomes a bit dry add the palak puree,jeera powder,garam masala and salt to taste.[Add ¼ - ½ cup of water if the curry is dry]
Let it boil and then add whole/halved baby corn and cook for 5 minutes or so.
Mix in the cashewnut paste and let the curry come to a final boil.
Serve hot with Roti or Rice.