Corn On the Cob in spinach Gravy

Preparation: Boil the corns and spinach separately and grind the spinach to paste. The corn on the cob cut into thick disc like pieces can either be boiled in an open vessel or pressure cooked until 3 -4 whistles on medium flame.

In a pan, heat the mustard oil and add the pureed onion paste. Add ginger garlic paste and stir well. Cook this on medium flame till brown. Keep stirring the onions to avoid burning and ensure its cooked and browned evenly.

Now, add salt, turmeric powder, coriander powder and add 1/4th cup water along with these masalas. Water helps the onion paste to mix well and masalas to blend nicely.

Now, add the pureed tomatoes and simmer and let this cook till the mixture leaves oil. Add the tomato puree and kissan twist/ sweet chili sauce and mix well.

Once the mixture leaves oil, add the spinach paste (sieve the water of spinach before adding here and keep the water for later use to match consistency if needed) and stir.

Cook further on low flame till the spinach curry leaves a bit of oil.

Now, add the corn and cook for another 10 minutes covered on simmer, so that the corns may absorb the curry a bit.

Add half the cream and stir on low flame and let it cook for 2-3 minutes.

Pour in the serving dish and garnish with the left over cream poured on top along with the tempering tempering.

For Tempering: Heat 1 tbsp. ghee in a pan, add the dry red chilies and red chilli powder( adjust the chili powder to your taste , as the curry as chilli sauce also) and pour the tempering on the spinach curry. Serve hot.