Preparation Time: 5 minutes
Cooking Time: 20 minutes
Serves: 4 servings
21 day fix count: 1 serving = 1.5 green, 0.5 yellow , 1 tbsp
|½ cup American corn kernels boiled|
|1 bunch of fresh Spinach chopped|
|1 tablespoon Oil|
|2 medium Onions chopped|
|2 teaspoon Garlic paste|
|2 Green chillies chopped|
|1 inch stick Ginger cut into thin strips|
|1/2 teaspoon Red chilli powder|
|a pinch Turmeric powder|
|1/2 teaspoon Dry mango powder (amchur)|
|Salt to taste|
|1/4 cup Yogurt/fresh cream (optional)|
|1/2 teaspoon Garam masala powder|
|Water (depending on your liked consistency)|
Fresh cream or yogurt is optional ingredient in this recipe. If you want creamier dish, use it!
Blanch spinach in boiling water for 5 minutes. Drain them. (I preserve the water and use it later if required in the dish. ). Now puree the spinach in a blender.
Heat oil in a pan. 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, dried mango powder and stir. Add corn and cover for 2 minutes.
Add spinach puree and stir to mix well. Add salt and stir. Add yogurt, garam masala powder and roasted kasoori methi powder.
Stir and take off the heat. Serve hot with chapatti/tortilla or parantha.