Corn Spinach Curry

 

INGREDIENTS:
1 cup Sweet corn kernels (boiled)
1 cup Fresh cream
3 medium bunch of Spinach leaves 
2 tbsps Refined Oil
2 medium sized Onions chopped
2 tsp Ginger Garlic paste
3 Green chillies chopped
1 tsp Dry mango powder 
1/2 tsp Caraway seeds 
1 tbsp Lemon juice
1 tbsp Dried fenugreek leaves 
Salt to taste

METHOD:
First wash and clean the spinach properly and then blanch spinach in plenty of boiling water for a minute or two, drain and refresh the leaves in ice-cold water.
Now blend the spinach and make a puree.
Heat the boiled corn in half or one cup of water.
Put oil in a pan or karahi, add caraway seeds and stir-fry till it changes color.
Now add chopped onions and cook until golden brown.
Add ginger and garlic pastes and sauté for 5-7 min.
Now add green chillies and stir-fry for ten seconds.
Time to add corn, spinach puree, salt and Dry mango powder  to this mixture of onion masala.
Add a cup of water.
Mix it well and let it cook for two to three more minutes.
Add fresh cream and simmer till you reach the desired.
Take off the heat and add lemon juice.
Now sprinkle roasted crushed kasuri methi to enhance the flavour.
Garnish with a dollop of fresh cream.
Serve hot.