Sweet corn kernels cooked in Spinach puree.
Cuisine: North Indian
Time Required: 20 minutes
1 Cup Makai / Sweet Corn Kernels, Boiled
1 Bunch Spinach, Blanched and pureed
2 Tomatoes, Chopped
2 Onions, Chopped
2 tbsp Cashew nut paste
Few sprigs Coriander leaves, Chopped
1tsp Ginger-Garlic paste
½ tsp Ginger, Julienned
¼ tsp Garam Masala
Heat Oil in a pan/kadai and add Onion and sauté until brown. Add the Ginger-Garlic paste and fry for 2 minutes. Add Tomatoes and continue to stir-fry. Add the Garam Masala powder, Chili powder, Makai / Corn, and Palak puree.
Mix well and simmer for 5 minutes. Add Cashew nut paste and stir well. Serve hot garnished with Coriander leaves and juliennes of Ginger.