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:
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.
