Ingredients

• 4 - tender corn cobs
• 2-3 - medium-sized bunches of spinach (palak) chopped
• 1 - small bunch, coriander leaves, finely chopped
• 3 tbsp - grated coconut
• 1 tbsp - poppy seeds (khus khus)
• 2 - green chillies, chopped
• 4 tsp - ghee or oil
• 1 tsp - cumin seeds
• 2 - onions, finely chopped
• 8-10 - cashew nuts
• salt to taste
• A pinch of sugar
• 1/2 tbsp - red chilli powder
• 1/2 cup - water
• 3 tbsp - cream

How to Make Spicy Palak With Corn

• Boil the corn cobs in water for 2-3 mins.
• Remove from heat, cool and separate the corn kernels from the cobs. Set aside.
• Pressure cook the palak for 5 mins. Remove and allow to cool.
• Blend cooked palak with chopped coriander leaves to make a fine paste. Set aside.
• Grind grated coconut, poppy seeds and green chillies together to make a paste. Set aside.
• Heat ghee or oil in a pan. Roast the cumin seeds.
• Add cashewnuts and chopped onions. Fry till golden.
• Remove from the pan and set aside in a separate bowl.
• In the remaining ghee or oil, fry the palak paste. Remove and set aside.
• Fry the coconut masala till light brown.
• Add salt, sugar, red chilli powder, corn kernels, palak paste and fried onions.
• Add water and bring to a boil.
• Remove, garnish with cream and serve with rice or rotis.