Ingredients for the spinach paste
1 cup spinach
2 tsp dried fenugreek leaves
1/2 tsp sugar
1/2 cup chopped coriander2 green chilies
Other ingredients
1 cup spinach
2 tsp dried fenugreek leaves
1/2 tsp sugar
1/2 cup chopped coriander2 green chilies
Other ingredients
1 1/2 cup of boiled corn kernels
1 large onion, roughly chopped
1 tomato
1/4 tsp turmeric powder
2 tsp coriander-cumin powder
1/2 tsp red chili powder
1/2 cup milk
1 tbsp oil
salt to taste
1 large onion, roughly chopped
1 tomato
1/4 tsp turmeric powder
2 tsp coriander-cumin powder
1/2 tsp red chili powder
1/2 cup milk
1 tbsp oil
salt to taste
Method
For the spinach paste
In a vessel mix spinach, fenugreek leaves, sugar and ¼ cup water and bring to a boil while cooking on a high flame. Remove from the fire and cool.
Grind the spinach with the remaining ingredients to a paste. Keep aside.
Blanch the tomato and blend to a smooth purée. Keep aside.
Blend the onions to a smooth paste.
Heat the oil in a pan, add the onion paste and saute till light brown.
Add tomato purée and mix well. Add turmeric powder,red chili, coriander-cumin powder and and cook for 8 minutes
Add the corn, spinach paste and salt and cook for 2 to 3 minutes.
Add the milk, mix well and serve hot.
