Rate this recipe!
| Prep Time | 20 hours |
| Servings |
people
|
Ingredients
- Sweet corn kernels : 1½ cup -
- Spinach leaves : 2 bunches -
- Cumin seeds : 1 tsp -
- Asafoetida : ¼ tsp -
- Finely chopped onions : ½ cup -
- Ginger(green chilli paste : 1 ½ tsp) -
- Dried fenugreek leaves : 1 tsp -
- Roasted cumin seeds : ½ tsp -
- Red chilli powder : 1 tsp -
- Oil : 2 tsp -
- Salt to taste -
Ingredients
|
Rate this recipe!
|
Instructions
- Blend the spinach in a mixer to a smooth purée. Keep aside.
- Heat the oil in a pan , add the cumin seeds and asafoetida.
- When the seeds crackle, add the onions and ginger - green chilli paste and sauté till the onions turn translucent.
- Enter Step
- Add the corn, roasted cumin seed powder, red chilli powder and salt. Cover the pan and cook for 15 minutes or till the corn is cooked.
- Add the fenugreek leaves and sauté for 1 - 2 minutes.
- Add the pureed spinach and cook for another 3 - 4 minutes.
- Serve hot with roti / puri.
Share this Recipe
