Friday, August 15, 2014

White Corny Spinach

Corn (chopped) 150 Grams Spinach 250 Grams Cooking oil 4 Teaspoons Curd (beaten) 6 Teaspoons Onion 1 Garlic (chopped) 2 Cloves Green chilli(chopped) 1/2 Ginger (chopped) Slice 2 Cashew nuts (grated) 6 Cumin seeds 1/2 Teaspoon Red chilli powder 1/4 Teaspoon Asafoetida 1 Pinch Salt To Taste Coriander powder 1/4 Teaspoon Tomato (chopped) 1 Garam masala 1/4 Teaspoon Kasoori methi powder 1/4 Teaspoon

Boil the chopped corn (in 1/4 inches pieces) in a microwave safe bowl in water in microwave on medium for 5 minutes or in an open water filled container on high heat for 5 minutes. Drain the water and keep the boiled corn kernels aside. Thoroughly wash the spinach leaves so that there is no dust inside (otherwise you will taste it when you eat the cooked vegetable). Chop it finely and keep aside. Take oil in a shallow cooking pan and let it heat. When hot, add cumin seeds and let it splutter. Add asafoetida and coriander powder. Fry for about 10 seconds. Cut the onion into thin slices (vertically, not round) and add it to the pan. Let it fry till the onions become translucent. Don't let them brown. Then add chopped garlic and fry the mixture for about a minute. Add chopped ginger and green chilli and fry them for about 30 seconds. Add cashew nut powder and fry the whole mix for about a minute. Add chopped tomatoes and let it fry till the tomatoes become really soft, almost like a paste. Add red chilli powder and mix well. Add chopped spinach now and fry it till the spinach leaves begin to wilt, change color and their water will be evaporated. When all the mixture is cooked, add the beaten curd to the pan. Make sure the curd is well beaten and there are no lumps. Cook it for 2 minutes on medium heat. When the whole mixture is cooked, it will be creamish white in color. Now add the boiled corn kernels and mix really well. Let it cook for another 2 minutes on medium heat. Now add garam masala and kasoori methi powder. Turn off the heat and cover the pan without mixing in the garam masala and kasoori methi. Remove cover after 10 minutes and serve it with lunch/dinner as a side dish with vegetable. It can also be served as complete dinner vegetable (as we have light dinner) with roti or rice.

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