Indian corn and spinach curry – Palak Makai Malai

Ingredients for 2 servings:

• 250 g corn, from the can, drained
• 300 g leaf spinach, frozen
• 50 g onion(s), peeled
• 2 tbsp sesame oil or rapeseed oil
• 2 medium-sized garlic cloves
• 2 tsp ginger root
• ½ tsp cumin, freshly ground
• ½ tsp garam masala
• ½ tsp Pul Biber
• ¼ tsp curry powder
• 1 tbsp tomato paste
• 2 tbsp butter
• 4 tbsp cream

Instructions

Working time approx. 10 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 10 minutes; Total time approx. 8 hours 20 minutes

quick vegetarian dish

Drain the frozen spinach overnight in a sieve, reserving the water. Finely chop the garlic cloves. Slice the onion. Finely chop the ginger. Drain the sweetcorn. Heat the oil in a pan and fry the onion until golden brown. Remove the pan from the heat, lightly fry the garlic, ginger, tomato paste, and spices. Return the pan to the stove. Add the butter and cream, and stir in the spinach and sweetcorn. Simmer the curry for 5 minutes and season with salt. Add a little more of the spinach liquid, if desired. Serve with rice.