Makai Palak

Ingredients 

• 2 medium bunches spinach leaves (palak) washed and stems trimmed
• 1 tablespoon oil
• 1 teaspoon cumin seeds
• 1 1/2 tablespoons finely chopped ginger 
• 1/2 tablespoon finely chopped garlic 
• 1-2 green chillies, chopped
• 1 medium onion, finely chopped
• 1/2 cup sweet corn kernels, boiled with turmeric powder
• Salt to taste
• A  pinch of turmeric powder
• A  pinch of dried mango powder
• 1/4 teaspoon dried fenugreek leaves (kasoori methi)
• 1 tablespoon butter
• 1/2 teaspoon garam masala powder
• 1 1/2 tablespoons fresh cream  + for garnish
•  Lachcha parantha to serve

Method

1. Boil sufficient water in a deep pan. Keep a bowl of iced water ready. Once the water in the pan begins to boil, add spinach leaves and boil for 1 minute. Drain the leaves and put in a strainer so that excess hot water drains away and then transfer into the bowl of icy water.
2. Heat oil in a shallow non-stick pan, add cumin seeds and saute till their colour changes.
3. Add ginger, garlic and green chillies, mix and sauté till raw smells disappear. Add onion, mix and sauté till light golden.
4. Meanwhile, squeeze the excess water from the spinach leaves, put them into a blender jar and blend to a fine paste.
5. Add sweetcorn, salt and turmeric powder, mix well and saute for 1-2 minutes.
6. Add the spinach puree and mix well. Rinse the blender jar with ¼ cup water and add to the pan, mix well and cook for 1-2 minutes on high heat or till the mixture thickens.
7. Add dried mango powder, dried fenugreek leaf powder and butter and mix well. Add Garam Masala and mix well and switch the heat off. Add fresh cream and mix well.
8. Transfer into a serving bowl, drizzle a little cream on the top and serve hot with lachcha paratha.