Fresh salads are rarely consumed in India because of health risks associated with raw greens.
This dish is one of my favorite examples of the cooked daily veggies that accompany most every meal. Palak Corn is a colorful combination of green and yellow and pairs wonderfully with curries, roasts, cutlets and chops.
A delightful combination of spinach and corn
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Makes 4 to 6 servings
1 pound of frozen chopped spinach, cooked in the microwave or on the stove top. Do not dry the spinach
4 tablespoons of unsalted butter
1 small onion, finely chopped
3 to 4 cloves of garlic, finely chopped
2 green chilies, finely chopped
1 1/2 cups of frozen or fresh corn
Salt to taste
In a food processor, blend the cooked spinach to a fine paste and set aside. Heat a nonstick pan on medium heat. Add butter. When melted, add onions and saute until translucent. Add garlic and green chilies. Saute for another 2 to 3 minutes.
Add spinach. Fold in the corn. Add salt. Mix well and cook on simmer for 6 to 8 minutes. Serve hot as a side dish.
Note: If fresh corn is used, it needs to be precooked by throwing it in boiling water for about 3 minutes, drained and kept aside.
Jyoti Mukharji teaches Indian cooking classes in her Prairie Village home. In the past five years, more than 1,900 aspiring Indian chefs have come through her kitchen.