Spinach Curry

Ingredients :

• Spinach : 500 gms
• Corn kernels,boiled : 2 cup
• Tomato : 3 nos
• Green chilies : 4 nos
• Ginger : 1 tsp
• Lemon juice : 2 tsp
• Salt-to taste
• Sugar : a pinch
• Turmeric : 1/3 tsp
• Garam masala : 1/3 tsp
• Fenugreek leaves : 1/2 cup
• Fresh milk : 1/2 cup

For Tempering :

• Cooking oil : 2.5 tbsp
• Butter : 1tbsp
• Cumin : 1 tsp
• Green cardamom : 3 nos
• Cloves : 2 nos
• Cinnamon : 1/2 inch
• Bay leaves : 2 nos

Method :

• Wash the trim the hard and thick stems of spinach well.
• Take a pan and heat enough water and add 1/3 tsp of sugar in it.
• When water starts boiling add spinach leaves and cook for around 30 seconds.
• After that take the leaves from the pan and immediately put in a bowl cold water.
• Then grind spinach leaves and make a smooth puree.
• Grind tomato, green chillies and ginger and make a paste.
• Heat oil and butter in a pan and add cumin seeds, cardamom, cinnamon, cloves and bay leaves in it.
• When cumin seeds turns golden then add the tomato puree and turmeric powder in it. Saute for some time, and then add spinach puree, boiled corn, crushed fenugreek leaves and simmer it for 2 minutes.
• Add sugar, salt, garam masala and fresh cream and simmer for a minute.
• Add lemon juice and serve hot. Best if served with jeera rice, poori or chapattis.