• Spinach leaves (palak) 2 bunches
• Sweet Corn 1 tin
• Onion 1 medium
• Extra virgin olive oil 2 tablespoons
• Ginger paste 1 tablespoon
• Turmeric powder a pinch
• Salt to taste
• Green chillies 2
• Yogurt,whisked 2 tablespoons
• Cream 2 tablespoons
• Garam masala powder 1 teaspoon
• Dried fenugreek leaves (kasoori methi) 1/4 teaspoon
• Ginger,cut into juliennes 1 inch piece
Method
Chop onion in a chopper. Heat extra virgin olive oil in a non stick pan, add onion and sauté till lightly coloured.
Drain corn and rinse in fresh water and add to the onion. Add ginger paste and mix.
Add turmeric powder and salt. Chop green chillies and add.
Add palak puree, yogurt and cream and mix well.
Add garam masala powder and kasoori methi and mix.
Cut ginger into thin strips and soak in chilled water.
Transfer palak corn into a serving dish, garnish with ginger strips and serve hot with hot chapatti or phulka.
