Spinach Sweet Corn Curry by Monica Uppal Popli - January 24, 2016October 1, 2022 Spinach Sweet Corn Print Recipe Ingredients 2 bunches spinach leaves1/2 cup sweet corn kernels 1/2 cup whole milk2 tbsp plain yogurt (curd)1/2 cup water1 onion small6 flakes of garlic3 green chilies2 inch piece of ginger1 tbsp butter1 tbsp oil1 1/2 tsp salt Instructions Wash and finely chop spinach leaves and tender stems. Grate ginger and finely chop garlic, green chillies and onions.Boil the sweet corn kernels till tender.Pressure cook spinach, garlic and half of the ginger and green chillies adding 1 teaspoon salt and 1/2 cup water for 20 minutes on medium heat.Let it cool to room temperature. Using a hand held blender, puree the spinach mixture.Heat oil in pan. Saute onion and the rest of the grated ginger and chopped green chillies. When onion becomes golden brown, toss in the boiled corn kernals. Mix well. Now pour the spinach puree into the pan and stir. Add 1/2 teaspoon salt and cook for 5 minutes. Turn off the heat.Whisk together milk and yogurt thoroughly, ensuring the mixture becames smooth , creamy sans any lumps. Save a tablespoon for garnishing.Incorporate the mixture into the contents of the pan, stirring frequently.Turn on the heat, simmer for 2 minutes.Garnish, serve hot. Notes You may use frozen corn kernels and frozen spinach for the recipe. Just thaw the frozen corn and use it without boiling. For frozen spinach, thaw and pressure cook like fresh spinach.