Why is this so special? It brings the nutritional benefits of spinach and corn together in a non-salad entree. How great is that! The pureed Spinach with the twist of Indian spices makes it very appealing even for kids. The corn attracts them and also add the color contrast to the entree. Kids and I love eating this with Indian roti and sometimes finish it off with brown rice or quinoa.
5 cups spinach; washed, blanched and pureed
1 1/2 cup cooked corn; thawed
1 medium onion; pureed
2 Roma tomatoes; pureed
2 garlic cloves; chopped
1 tbsp ginger; chopped
1 tsp cumin seeds
1 tsp salt (adjust according to taste)
1/4 tsp turmeric powder
1/4 tsp Garam Masala
1/4 tsp of red chili powder
1/2 tsp of coriander powder
1/3 cup water
1/2 Serrano pepper (optional)
1. Heat a medium-size saucepan.
2. Add cumin seeds. Stir them to turn light brown in color.
3. In a blender add onion, ginger, garlic and serrano pepper. Blend to make a puree.
4. Add onion puree to the saucepan. Stir puree for 5-7 mins.
5. In a blender, make tomato puree.
6. Add tomato puree to the onion puree in the saucepan. Mix well.
7. Add salt, turmeric powder, garam masala, red chili powder, and coriander powder to the onions and tomatoes. Stir all the ingredients until the water from the onion and tomato puree is evaporated.
8. Add spinach puree to the onion and tomato paste. Stir for 2 mins.
9. Add corn to spinach in the saucepan. Mix well.
10. Add 1/3 cup of water to the corn spinach. Mix it well.
11. Cover the saucepan with the lid.
12. Stir after every 3-5 mins for 10 mins.
13. Enjoy this dish with naan, roti, brown rice and quinoa.