Ingredients:
2 cups palak (spinach) leaves,
1/2 cup sweet corn; boiled,
1/4 cup cream,
1 small onion,
1 small green chilli; deseeded and chopped,
1/2 tsp garlic paste,
8-10 cashew nuts,
1 tbsp tomato puree,
1/2 tsp roasted jeera (cumin) powder,
Salt to taste,
Oil for frying,
Water.
Method:
Wash spinach leaves till they are clean. Then put them into boiling water for 5 minutes. Then drain well and grind them into smooth puree and set it aside. Grind together onion, chilli and cashew nuts to smooth paste. Heat oil in a pan, add this onion paste to it and saute on a low flame till it turn pinkish. Add garlic paste and tomato puree and fry for 2 minutes. Then add jeera powder, mix and pour in the spinach puree. Add little water and bring to boil. Then add boiled corn, salt and cook for 2 minutes. Beat the cream and add to it. Stir and remove from flame. Serve with hot parathas.