Jain palak corn curry Recipe

Cooking Directions

• STEP 1.Wash the spinach leaves thoroughly and blanch them in boiling water for a few minutes. Drain and let them cool.
• STEP 2.Grind the blanched spinach leaves into a smooth puree.
• STEP 3.Heat oil in a pan and add cumin seeds. Once they splutter, add ginger and green chili paste.
• STEP 4.Add the spinach puree and cook for a few minutes. Then add turmeric powder, red chili powder, and salt.
• STEP 5.Add the sweet corn kernels and mix well. Cook for another 5 minutes.
• STEP 6.Finally, add garam masala and kasuri methi. Mix well and cook for a minute.
• STEP 7.Garnish with fresh cream and serve hot with roti or rice.

Cooking Tips

• Make sure to blanch the spinach leaves properly to retain their vibrant green color.
• You can adjust the spice level according to your preference by adding more or less chili powder.
• For a creamier texture, you can add some cashew paste or almond paste to the curry.

Storage and Serving

• Leftover Jain Palak Corn Curry can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the curry with roti, naan, or rice for a complete meal.