Corn Saag (Corn Spinach)

Serves 6

Ingredients

1 pound spinach (preferably baby spinach)
1 1/4 cup frozen corn
1 large onion chopped
1 1/2 large tomato chopped
1 tbsp ginger grated
1 tbsp garlic grated
1 tsp cumin seeds
2 whole red chilies
1 bay leaf
2 black cardamoms
2 cloves
1 green cardamom
1 tbsp coriander powder
1 1/2 tsp red chili powder
1 1/2 tsp garam masala powder
1 tsp kasoori methi (fenugreek leaves)
1 1/2 tsp sugar
Salt to taste
1/2 cup coconut milk or half and half
2 tbsp of oil or ghee

For making spinach puree:
Wash spinach thoroughly in water. Add 3 cups of water in a pot and boil the spinach for about 8 to 10 minutes on a medium flame. Let it cool down. Remove water from the spinach, and grind it finely.

For cooking corn:
Take about 1 1/4 cup of frozen corn and boil for about 6-8 minutes until it is soft. Remove water from corn. Fresh corn can also be used instead of the frozen corn. In that case, there is no need to boil it.


For the curry:
Heat oil in a pan. Add cumin seeds, whole red chili, bay leaf, black cardamoms, cloves, and green cardamom. Let it crackle. Add chopped onions, saute until it is translucent. Add ginger and garlic, saute for a few seconds. Add all the spices - coriander, red chili powder, garam masala powder. Add a little water (about 2 tbsp) so the spices don't burn. Add chopped tomatoes and salt, cover and cook until tomato is soft and pulpy and leaves oil from the sides. Now add the spinach puree to the masala, let it simmer for 3-4 minutes on a medium flame. Add corn, let it cook for another 2-3 minutes. Add kasoori methi, sugar and let it simmer for a few seconds. Add coconut milk and simmer for a minute. Serve with roti, naan, or rice.