Corn Spinach

Ingredients

For the spinach paste (Makes ¾ cup approx.)

1 1/2 cups chopped spinach (palak)
3 tsp dried fenugreek leaves (kasuri methi)
3/4 tsp sugar
3/4 cup chopped corriander (dhania)
3 green chilies
37 1/2 mm. (1") piece of ginger (adrak)

Other ingredients

3/4 cup roughly chopped onions
3 tomatoes
1/3 tsp turmeric powder (haldi)
3 tsp coriander-cumin seeds (dhania-jeera) powder
1/3 tsp garam masala
3/4 cup low fat milk
1 1/2 tbsp oil
salt to taste



Method
For the spinach paste

In a vessel mix spinach, kasuri methi, sugar and ¼ cup water and bring to a boil while cooking on a high flame. Remove from the fire and cool.
Grind the cooked spinach with the remaining ingredients to a paste. Keep aside.
How to proceed

Boil a vesselful of water and add the tomatoes to it.
Remove after a few minutes, peel and blend to a smooth purée. Keep aside.
Blend the onions to a smooth paste.
Heat the oil in a non-stick pan, add the onion paste and sauté till light brown in colour. Sprinkle a little water to avoid burning of the paste.
Add tomato purée and mix well. Add turmeric powder, coriander-cumin seed powder and garam masala and cook for 8 to 10 minutes or till the oil separates.
Add the corn, the prepared spinach paste and salt and cook for 2 to 3 minutes.
Add the milk, mix well and serve hot.