Ingredients

• 1 bunch - palak (spinach)
• 1/4 bunch - coriander leaves
• 2 - corns, roasted over a flame
• 2 small - tomato
• 1 - onion, chopped finely
• Ginger, small piece
• 2 pods - garlic
• 2 tsp - cumin
• 1 tbsp - coriander powder
• 1/2 tbsp - cumin powder
• Chilli powder - 1 tsp
• 1/4 tsp - turmeric powder
• 1 tsp - garam masala
• 1 tsp - kasoori methi
• 1 tbsp - tomato ketchup
• Salt - to taste
• Butter and cream for topping

How to Make Grilled Corn Palak

• Grill corn in the flame and take out the kernels out using a knife.
• Blanch spinach in hot water for 2 to 3 minutes or microwave for 1 minute.
• Now puree the spinach and coriander in the blender to a fine paste and keep it aside.
• Make paste out of ginger and garlic.
• Heat oil in a frying pan, add cumin and after they splutter, add chopped onions.
• Saute till golden brown and add ginger garlic paste till aroma disappears.
• Add tomato and fry well until they are mashed well then add all spice powders.
• Then to this add grilled corn kernels, after 2 to 3 minutes, add pureed spinach.
• Add kasoori methi and one tbsp ketchup.
• let it come to a boil and cook for a few minutes.
• Serve with a tbsp of butter on top and garnish with cream.
• Ready to serve with breads and rice.
• Recipe courtesy: Dishes from My Kitchen
• http://www.dishesfrommykitchen.com/