Lasooni Corn Palak | Makai Palak

Ingredients

• 2 tablespoons Ghee (divided)
• 6 cloves Garlic (chopped)
• 1-2 Green Chillies (chopped)
• 1 Onion (sliced)
• 150 grams chopped Palak (spinach, stems and roots removed - approximately one bunch)
• 15 grams fresh Coriander (roots removed - approximately 1/4 cup)
• 1 Bay leaf
• 2 Cardamom Pods
• 2 Cloves
• 1 large Tomato ( finely chopped)
• 1/2 teaspoon Jeera Powder (ground cumin)
• 1/2 teaspoon Coriander Powder (dhaniya powder)
• 1/4 teaspoon Garam Masala Powder
• 1 teaspoon Salt
• 1 teaspoon Kasuri Methi (roasted and crushed into a powder)
• 3/4 cup Corn (fresh or frozen; defrost if frozen)
• 2 tbsp Cream
• 1.5 tablespoons Ghee
• 5 Garlic Cloves (sliced)
• 2-3 whole Dried Red Chillies
• 1 teaspoon Jeera
• 1 teaspoon Red Chilli Powder

Instructions

1. 1

   --- For Curry: ---

2. 2

   Saute and Blend: Heat a tablespoon of ghee in a pan and saute garlic for 30 seconds. Add sliced onions and green chillies and saute till the onion is just starting to become light brown. Add the palak (spinach) and coriander leaves and saute for a minute. Then turn off the heat and cover and let the leaves wilt for another 2-3 minutes. Set this aside to cool and then blend to a paste.

3. 3

   Saute: In the same pan, heat ghee and saute bay leaf, cardamom and cloves for a minute. Add tomatoes, jeera powder, coriander powder and salt and cook the tomatoes for 4-5 minutes till soft. Add kasuri methi and garam masala and cook for another minute.

4. 4

   Simmer: Add the pureed spinach and bring this to a gentle boil. Add the corn and allow to cook for 2-3 minutes or until softened. Add the cream and mix.

5. 5

   --- For the Tadka/Tempering ---

6. 6

   Tempering: Finally make the tadka by add ghee and garlic to a small pan. Cook the garlic till it's golden brown. Then add whole red chillies and jeera. Once the jeera starts spluttering, turn off the flame and add chilli powder.

7. 7

   Serve: Pour this tadka on the corn palak gravy for an extra garlicky kick! Serve hot.