Time to cook
A dish made with fresh spinach and sweet corn. Palak corn curry is a filling, smoky dish. It is a great traditional Indian side dish as it is perfectly creamy and lightly spiced.
Red Chilli Powder
Pure Cow Ghee
Blanch the rinsed spinach leaves by putting them first in hot water and then cold water for 2 to 3 minutes.
Drain the water and blend it to a smooth spinach puree adding very little water, if needed.
Boil the corn kernels and keep them aside.
Heat ghee in a thick-bottomed pan and fry the cumin until browned.
Add turmeric powder, red chilli powder, asafoetida, and garam masala and sauté till the oil starts to leave the sides.
Add the spinach puree, mix well, pour water, and add salt.
Simmer the curry for 6 to 7 minutes on low heat.
Add the boiled corn kernels and simmer for 1 to 2 minutes more.
Whip the cream till smooth in a bowl.
Add cream and kasoori methi, stir and cook for ½ to 1 minute.