Servings:
Ingredients
Spinach Cashew Paste
- 1 no bunch Palak Spinach, washed
- 2 no Green Chilies
- 15 Cashews
- 2 cups Water for blanching
- For the Curry:
Corn Palak
- 2 tbsp Butter or ghee for a richer taste
- 1 tsp Cumin Seeds Jeera
- 2 tsp Chopped Garlic
- 1 no Onion finely chopped
- 1 tbsp Ginger-Garlic Paste
- 1 no Tomato finely chopped
- 1 ½ tsp Salt
- ½ tsp Turmeric Powder Haldi
- ½ tsp Red Chili Powder
- 1 tsp Coriander Powder Dhaniya Powder
- ½ tsp Garam Masala
- 1 tsp Kasuri Methi Dried Fenugreek Leaves, crushed
- 1 cup Sweet Corn blanched
- ¼ cup Chopped Blanched Spinach optional, for texture
- ½ cup Water adjust as needed
- 2 tbsp Fresh Cream Malai or Heavy Cream
Instructions
Spinach Cashew Paste
- Clean spinach in the bowl, Bring 2 cups of water to a boil in a deep pan.
- Add the clean spinach and blanch for 2 minutes until wilted.
- Immediately transfer the spinach to a bowl of ice water to retain its vibrant green color.
- Drain the spinach and blend it into a smooth purée along with green chilies and cashews. Set aside.
Corn Palak
- Heat butter in a pan over medium heat.
- Add cumin seeds and let them splutter. Add chopped garlic and sauté until golden brown and fragrant.
- Stir in chopped onions and cook until they turn translucent (~3-4 minutes).
- Add ginger-garlic paste and cook for another minute until the raw smell disappears.
- Add chopped tomatoes and cook until they soften and turn mushy (~5 minutes).
- Season with salt, turmeric powder, red chili powder, coriander powder, and garam masala. Mix well and cook for a minute.
- Add the boiled sweet corn and ¼ cup of blanched chopped spinach (if using) for extra texture.
- Pour in the spinach cashew paste and stir well to combine with the masala. Pour in ½ cup of water (adjust consistency as needed) and bring to a gentle boil. Simmer on low heat for 5-7 minutes, stirring occasionally.
- Crush Kasuri methi between your palms and Add fresh cream, stir it in for enhanced flavor.
- Turn off the heat and serve hot with naan, roti, or steamed rice.
Notes
- If you don’t have fresh cream, use thick yogurt or coconut cream for a dairy-free option.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
- This dish pairs beautifully with garlic naan, jeera rice, or plain parathas.
- Add more green chilies or a pinch of black pepper for extra heat.
Tried this recipe?Let us know how it was!