Makai Palak Curry | Spinach Corn Masala | Chapathi Curry

Spinach(Palak) is a versatile veggie that can be used as chopped,pureed or raw.However,let me confess that I was the last one to have the pureed version of spinach as a kid and as well as a grown up(esp as a hostler).In our mess invariably when palak saag was made,I would definitely skip meal or atleast this curry.They prepared the curry in an entirely different way too which didn't tickle my taste buds and that must be another good reason for hating the spinach puree.But as time passed,my tastes changed considerably or I became matured enough to understood the concept of adding greens to meals.I started experimenting with the pureed gravy and to name a few like palak paneer, aloo palak, palak chicken (don't forget to check out in case you missed) of the similar kind in the past which were a hit at home.Now,kids love the oureed version too and this curry is yet another kids friendly recipe as the corn(makai) adds a mild sweet flavor along with spinach puree,yogurt and spices.It serves perfect to serve with chapathis and hardly has any elaborate cooking,makes a quick fix curry for rotis.Try it out and enjoy !!!

Preparation time~15 minutes
Cooking time~10 mins 
Serves~5 adults

Ingredients
spinach 1 large bunch
corn kernels 1/2 cup(fresh or frozen)
onion 1 medium sized chopped fine
ginger garlic paste or finely chopped 2tsp
red chilli powder/milagu podi 3/4 tsp
coriander powder/malli podi 1tsp
cumin powder/jeeraka podi 1/2 tsp
amchur powder/dry mango powder 1/2 tsp
yogurt/curd 2tbsp
kasoori methi /dry methi leaves 1tsp
oil 1tbsp
salt to taste

Method

• Wash and chop the spinach leaves.Heat water in  a pan and add the water to the spinach to blanch them.Immediately drain water and add to blender.Blend to a smooth paste in a blender.
• Heat oil in a pan and add the ginger garlic paste/finely chopped.Saute until raw smell disappears.
• Add in chopped onion and saute.Saute until translucent.Then add the spice powders on low flame,saute and then add the thawed corn kernels.Saute the corn kernels until slightly cooked.
• Add the spinach puree and cook for a minute.Add in salt and beaten yogurt,mix well.Switch off flame.
• Serve hot with chapathis.

NOTES
* You may have to cook fresh corn kernels slightly longer than the thawed kernels.
* Don't cover the pan after you add spinach puree else you lose the bright green color.Also,don't cook the puree for long.