Bhune Butte ke Palak

Sweet corn kernels – 250 g

Butter – 15 g

Oil – 1 tsp

Salt – to taste

Butter – 30 g

Oil – 1 tbsp

Cumin seeds – ½ tsp

Garlic (finely chopped) – 20 g

Green Chilli finely chopped) -20 gm

Onion (finely chopped) – 100 g

Tomatoes (finely chopped) - 100gm

Coriander powder – 1 tsp

Cumin powder – ½ tsp

Kasuri methi – 1 tsp

Fresh cream – 50 ml

Salt – to taste

Method

1. Boil water then blanch the spinach leaves for 2 mins, after that remove from fire, strain it and immediately put it in ice water.

2. Grind into fine paste of spinach with Greenchillies and ginger

3. Blanch the corn kernels in hot water for 5 mins

4. Grind the onion, tomatoes, green chillies, ginger, garlic and melon seeds

5. Heat the oil with ghee

6. Add cumin seeds, chopped ginger, garlic and green chillies saute it for 5 mins

7. Add the ground paste then saute it till oil comes out stage

8. Add chilly powder, cumin powder, coriander powder and salt, cook it for 3 mins

9. Pour the spinach puree mixture, pour 1 cup of water then boil it for 5 mins

10. Add the boiled corn then leave it cook for 5 mins

11. Pour the cream and kasthuri methi, cook it for 3 mins

12. Garnish with ginger juliennes

Chef Ve