CORN ON THE COB IN SPINACH GRAVY

CORN ON THE COB IN SPINACH GRAVY

Served with Lachha Parantha / flaky Indian bread

Sweet corn is the only variety of maize, which is eaten directly off the cob. For years, I don’t even remember since when, this has been a popular snack here in Delhi, especially around this time of the year. It’s amazing how the weather plays around your taste buds. Come rains and the craving for fried food and corns appear. Roasted or boiled and seasoned with salt, lemon and pepper or red chili, there are different ways you can enjoy your corn on the cob. I prefer the corn on the cob rather than taking out the kernels and serving. The cob surely gives it a more juicy texture.

Although, one cannot also ignore the yummy Italian, masala and classic salted flavors the sweet corns are served with these days.

My family just loves corns. Especially my son can live on corns. And I totally allow and encourage his madness due to the endless health benefits corn has. It’s amazing to know that in some parts of the world corns are also available in different colors like brown, blue, purple and red.

In India, I still haven’t come across with any of these varieties till now. And the health benefits it has are countless. Corns are good for digestion. They provide the body with vitamin B12 and folic acid, which means you’ll never be anemic. It contains high amounts of carbohydrates, so they are full of energy, it lowers your cholesterol levels and yes for growing children it’s a very good grain as its high caloric value helps weight gain. So, when children are going crazy about junk food, there is one ingredient which can be included to increase the nutrition count of the dish, even if it’s fast food, don’t you agree?

Corns also have anti –cancer properties.

And being a rich source of folic acid it’s very good for pregnant females. Well, we can go on and on with the amazing list of health pluses it provides, but I guess you must have got an idea, why are we corn crazy. Its health and taste together….simple!

Now, among the many yummy recipes available on the web, but mostly continental. I just wanted to make it a little more to our tastes. I also prepare corn on the cob with coconut milk. That gives it a bit of Thai flavor and its lovely recipe again. It has a bit sweet touch to it due to the coconut milk; this is my personal favorite as you can make it a bit chili with a nice tempering. I normally find out ways of simple cooking, as it’s difficult to spend too much time in the kitchen due to my kids. This recipe too is a simple and easy preparation. The flavors are rich and you can even serve this dish for any of your gatherings too.

Things to remember while cooking corn: You need to take care of a few things while boiling a corn on the cob. But before that, selecting a good corn is also important. Just note that while buying the corn, the husk (its outer green cover) should be bright green. Also just peel the green husk a little from the top and press the kernels with your nail and see it should be plum and milky.

Husking the corn: Some people like to boil the corn with the husk intact and remove it only once ready to serve or added to the dish. But I prefer to peel the husk and then boil. Remember not to put any salt while boiling the corn as it gets hard. For this dish, cut the corn into ½ inch disks like shapes as it is easier to cook in the curry later and tastes yum to eat with spinach.

Boiling the corn on the cob: Take water in a deep pan, let it come to a boil and add corn. Let it boil for a few minutes approx. 5-8 minutes and check. The corn should be done by now. If not, let it remain in the boiling water for another 5 minutes and take out and put it on a sieve. Let it cool and keep aside. Keep the softness as per your preference. Some people like very soft and some like it a bit chewy. Adjust it as per preference. But do keep a check while boiling. WE MUST NOT OVERBOIL.

Why is this dish a healthy treat: The endless benefits corn has have been summarized above and if it combines with the healthy spinach. Needless to mention about spinach, as its well-known for its calcium and potassium content

This is how you make this delicious spinach corn on the cob.

My cup size:          200ml

Corn on the cob with Spinach gravy

Print Recipe

• Coursemain course
• Cuisineindian

Servings	Prep Time
2 serving	20 minutes

Cook Time

15 minutes

Servings Prep Time 2 serving 20 minutes

Cook Time 15 minutes

Corn on the cob with Spinach gravy Print Recipe Coursemain course Cuisineindian Servings Prep Time 2 serving 20 minutes Cook Time 15 minutes Servings Prep Time 2 serving 20 minutes Cook Time 15 minutes

Ingredients

• 1 / 4 kg cups Spinach boiled and pureed
• 1/4 cup Onion th paste
• 6 - 7 cloves Garlic ( crushed to paste)
• xbd u2019 inch ginger stick crushed to paste
• 1 cup Tomato paste (boiled, pureed and sieved)
• xbd cup tomato puree ( market bought)
• 2 tbsp chili sauce . Sweet (I used kissan twist)
• 2 7 - 8 Corn on the cob (sliced and boiled) / disc like pieces
• Seasoning:
• to taste Salt
• 2 tsp coriander . powder
• 3 tbsp Mustard Oil . (Burnt to cook)
• 2 cardamoms Green
• xbd tsp Garam Masala .
• xbd tsp turmeric . powder
• 2 xbd tsps chilies chili powder dry red and . Red for tempering
• Garnish:
• xbd cup Cream Amul

Servings: serving

Instructions

1. 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.
2. How to cook :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.
3. 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.
4. 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.
5. Now, add the corn and cook for another 10 minutes covered on simmer, so that the corns may absorb the curry a bit.
6. Add half the cream and stir on low flame and let it cook for 2-3 minutes.
7. Pour in the serving dish and garnish with the left over cream poured on top along with the tempering tempering.
8. For Tempering: Heat 1 tbsp. ghee in a pan, add the dry red chilies and red chilli powder( adjust the chilie powder to your taste ,as the curry as chilli sauce also) and pour the tempering on the spinach curry.
9. Serve hot.