Ingredients
American corn, boiled 1/2 cup
Spinach, chopped 2 large bunches
Oil 1 tablespoon
Onions, chopped 2 medium
Garlic paste 2 teaspoons
Green chillies, chopped 2
Ginger, cut into thin strips 1 inch piece
Red chilli powder 1/2 teaspoon
Turmeric powder a pinch
Dry mango powder (amchur) 1/2 teaspoon
Salt to taste
Yogurt 1/4 cup
Garam masala powder 1/2 teaspoon
Kasoori methi , roasted and powdered 1/2 teaspoon
Method
Blanch spinach in boiling water for a minute. Drain and refresh in chilled water. Drain and puree in a blender. Heat oil in a kadai. Add onion and sauté till lightly browned. Add garlic paste and stir. Add green chillies, ginger strips and sauté till browned. Add red chilli power, turmeric powder, amchur and stir. Add spinach puree and stir to mix well. Add corn and salt and stir. Add yogurt, garam masala powder and roasted kasoori methi powder. Stir and take off the heat. Serve hot with chapatti or parantha.
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