Lehsuni Corn Palak Curry
Lehsuni Corn Palak is a creamy, delicious spinach curry with sweet corn kernels and garlic tadka. The curry is Gluten-free, Vegan Friendly( when made without ghee) and is a great quick, easy and healthy dinner option.
Ingredients
For Spinach Puree
- 500 g Spinach
For the Curry
- 1.5 cup Spinach Puree made after blanching the spianch
- ½ cup Sweet Corn Kernels
- 1 medium Onion
- 2 medium Tomatoes
- Handful of Fresh Coriander Leaves
- 4 Garlic Cloves
- Fresh Ginger(small piece)
- 1-2 Green Chillies
- 5-6 Soaked Cashew nuts
- 1 tsp Cumin Seeds
- 1 tsp Coriander Powder
- ¼ tsp Turmeric Powder
- ½-1 tsp Red Chilli Powder
- ½-1 tsp Garam Masala/Kitchen King Masala
- 1 tsp Kasuri Methi/Dry Fenugreek Leaves
- 1-2 tbsp Ghee/Oil
- Salt as per taste
For Garlic Tadka
- 2-3 Garlic Cloves
- ½ tsp Cumin Seeds
- 1 Dry Red Chilli
- 1 tbsp Ghee/Oil or as required
Garnish
- 1 tbsp Cream dairy/vegan
Instructions
Blanch Spinach and puree it
- Clean spinach nicely, wash it 3-4 times or till it is dirt free.500 g Spinach
- Boil enough water in a pot/big pan.
- Add spinach leaves in boiling water.
- Leave it for a minute, then transfer immediately to a pan/pot with cold water.
- Leave it there for 1-2 mins. then drain the water, squeeze extra water and puree spinach.
Make curry
- Chop the garlic and onion finely.1 medium Onion, 4 Garlic Cloves
- Puree tomatoes with coriander leaves, ginger, green chillies and cashews.2 medium Tomatoes, Handful of Fresh Coriander Leaves, Fresh Ginger(small piece), 1-2 Green Chillies, 5-6 Soaked Cashew nuts
- Heat oil in a pan, add cumin seeds. When seeds crackle add chopped onion and then after few seconds add chopped/minced garlic.1 tsp Cumin Seeds, 1-2 tbsp Ghee/Oil, 1 medium Onion
- When the onion start turning light brown and the raw smell of garlic goes away, add pureed tomatoes.
- Cook the puree till it starts getting thick.
- Add powdered spices and cook till it leaves oil.1 tsp Coriander Powder, ¼ tsp Turmeric Powder, ½-1 tsp Red Chilli Powder, ½-1 tsp Garam Masala/Kitchen King Masala
- Now add sweet corn kernels and fry in masala for 1-2 mins.½ cup Sweet Corn Kernels
- Then add spinach puree and salt. Add about ¼ cup water of required.1.5 cup Spinach Puree, Salt as per taste
- Cook the curry for 2-3 mins. Finally add kasuri methi and mix.1 tsp Kasuri Methi/Dry Fenugreek Leaves
Make Tempering/Tadka
- Heat ghee or oil in a tadka/small pan.1 tbsp Ghee/Oil
- Add cumin seeds and red chilli and then add garlic.½ tsp Cumin Seeds, 1 Dry Red Chilli, 2-3 Garlic Cloves
- When garlic starts turning light brown add red chilli powder.
- Transfer the tadka to the curry and cover the bowl with some lid. Let the flavours infuse.
- Top with cream (dairy or vegan like cashew cream).1 tbsp Cream
Video
Notes
You can use pre-prepared Spinach puree or canned spinach and puree it.
I have used sarson oil/mustard oil for the curry, you can use any plant oil like olive/walnut/avocado/rice bran/corn oil etc.
To make it kids friendly adjust the amount of chillies and red chilli powder in the recipe.
Other then sweet corn kernels you can add other vegetables like carrots, capsicum , mushroom or paneer/tofu.
Ghee enhances the flavour of this curry so don't skip it. Vegans can use oil instead of ghee for tadka.
To make it no onion no garlic palak corn curry skip onion and garlic from the recipe. Nut, then it won't be called Lehsuni Corn Palak.
Did you try the recipe..Share @foodtrails25 or tag me #foodtrails25!
Tried this recipe?Share @foodtrails25 or tag me #foodtrails25!