Springtime favourite meal - Spinach and corn.


Spinach - 500 gm

Corn - 100 gm

Ginger paste - 1 tsp

Garlic paste - 1 tsp

Onion - 1 medium (chopped)

Fenugreek seeds - 5

Cumin seeds - ½ tsp

Asafoetida - pinch

Salt - to taste

Black pepper powder - ½ tsp

Jaggery - 3/4th tsp

Lemon juice - 1tsp

Turmeric powder - ¼ tsp

Corriander Powder - ½ tsp

Oil - 1 ½ tbsp


-Clean, chop, steam, and coarsely grind the spinach

- Keep it aside

-Take a deep pan

-On a medium-low pan, add oil to the pan and heat it.

-Once the oil is warm, add asafoetida, cumin, and fenugreek seeds.

-When the combination of the above gives out an aroma pleasing to your senses, you can add the chopped onion, ginger, and garlic.

-Once the onion, ginger, garlic combination turns light brown, add the corn, ground spinach, coriander powder, salt, turmeric powder, pepper powder, and jaggery to the pan.

-Saute for about 5 min and then add about ¼ cup of water to it.

- Allow it to reach a boiling point, then reduce the heat to low, cover the pan and allow it to cook for about 10 min.

-Keep stirring in between.

-After 10 min, check to see whether the corn is well done.

Serve with Rice, buckwheat bread, Khichdi...or enjoy it, as is.

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