Spinach and corn

My mom had made this side dish for chapati, when she visited me and I had liked it a lot. So, now I make it every now and then.... very fast to cook as most of my recipes on this blog. I like spinach with mustard oil, so I have used it, however, it can be made with any oil that you regularly use in your kitchen -- vegetable/corn/canola or even olive oil.

Ingredients:

• A large bunch of spinach
• 2/3 cloves garlic
• 1 chili
• 1 tsp each of coriander, cumin powder and cumin seeds 
• 1/2 tsp of turmeric powder
• salt to taste
• 1 tbsp mustard oil
• 1 small red onion (optional)
• 1 cup of fresh or frozen sweet corn
• Sliced ginger/dollop of butter or cream/lemon wedges to garnish

Recipe:

• Remove the thick stalks of the spinach. Wash the leaves and leave them in a colander to dry (Let most of the liquid be drained out)

• Microwave the clean spinach leaves in a glass or microwave safe bowl for 3-4 minutes till they are wilted. (Alternatively, you can boil a pot of water, blanch the leaves for 1-2 minutes and immediately put them in ice cold water for a minute and take them out)

• Grind the spinach to a puree in a blender or a food processor. Keep it aside.

• Heat mustard oil in a pan. 

• Add cumin seeds and turmeric. 
• Once the cumin crackles, add chopped onion, grated garlic and chopped chili.

• Saute till the onion is translucent for about a minute or two, then add the powdered spices.

• Add corn. Saute for another minute or two.

• Add spinach puree. Cook for another minute. 

• Add about 1/4 -1/3 cup of water to make the gravy thin, if needed.

• Serve hot with parathas or chapatis.
• Can garnish with matchstick ginger/butter/cream or just a lemon wedge (as I have done)

Quantity:

• 3-4 servings, as a side with chapati/salad/rice, etc

Notes:

• If you are boiling/blanching spinach, do it for a short time, 2 minutes or so, no more.
• Also, after adding spinach puree, cook on medium for 1-2 minutes no more.