Spinach and Corn Curry Recipe

There’s something heartwarming about cooking a meal from scratch, knowing that every aroma and flavor that blooms in your kitchen will soon bring smiles to your loved ones’ faces. Today, let’s delve into a recipe that balances health and taste effortlessly – the Spinach and Corn Curry. This dish is perfect for a family dinner, where the creamy and light textures of spinach intertwine with the sweet bursts of corn, culminating in a symphony of flavors that everyone will relish. It’s a delightful medley that celebrates the essence of creativity and family bonding and is an ideal addition for those looking to add a nutritious and delicious meal to their culinary repertoire.

Ingredients

• 2 cups fresh spinach, chopped
• 1 cup sweet corn (fresh or frozen)
• 1 medium onion, finely chopped
• 2 tomatoes, pureed
• 1 teaspoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1/2 teaspoon garam masala
• 1/3 cup heavy cream
• 2 tablespoons cooking oil
• Salt to taste
• Fresh cilantro, chopped (for garnish)
• Chili flakes (for garnish)

Instructions

1. In a medium pan, heat the oil over medium heat. Add the cumin seeds and let them sizzle for about 1 minute until aromatic.
2. Add the finely chopped onions and sauté until they turn golden brown.
3. Stir in the ginger-garlic paste and cook for another 2 minutes until the raw smell is gone.
4. Add the pureed tomatoes, followed by the coriander powder, turmeric powder, and red chili powder. Stir well and cook until the oil separates from the masala, about 5-7 minutes.
5. Toss in the chopped spinach and cook for about 3-4 minutes until it wilts.
6. Add the sweet corn and mix well. Cook for another 2 minutes, ensuring the corn is heated through.
7. Pou in the heavy cream, stirring continuously to create a smooth and creamy texture. Let it simmer for a few more minutes.
8. Sprinkle the garam masala and salt to taste, mixing thoroughly.
9. Transfer the curry to a serving bowl, drizzle with extra cream, and sprinkle with fresh cilantro and chili flakes for garnish.
10. Serve hot with plain paratha and a glass of lime water on the side for a refreshing finish.

Helpful Tips

• For a vegan version, replace the heavy cream with coconut milk or cashew cream.
• To save time, use pre-washed baby spinach. You can add it directly without chopping.
• Frozen spinach and corn work well if fresh options are not available. Just thaw before using.
• Add a pinch of sugar in the curry if the tomatoes are too acidic.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of cream or water to loosen the curry if needed.

Pairings

Enjoy this Spinach and Corn Curry with plain paratha, naan bread, or steamed basmati rice. Pair it with a side of cucumber raita for a refreshing contrast, and a glass of lime water for a complete, satisfying meal.

At Zynahz, we believe in transforming everyday meals into extraordinary experiences filled with joy, creativity, and family bonding. We hope this Spinach and Corn Curry finds a special place in your heart and on your dinner table. Try it out, share your delicious moments with us, and don’t forget to spread the delight with your friends and family. Dive into more exciting recipes on Zynahz, follow us on social media, and sign up for our newsletter for a regular dose of culinary inspiration.