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Low Calorie Foods: Baby Corn And Spinach Curry Recipe

Updated on April 27, 2017
ShailaSheshadri profile image

I worked as a banker for 17 years. I work now as a freelancer for indexing. I love cooking tasty, healthy meals and staying fit.

Baby corn and spinach curry
Baby corn and spinach curry

Some Information About Baby Corn and Spinach Curry

Baby corn and spinach curry is a low calorie version of baby corn and paneer curry. The baby corn in this curry gives it just a little bit of a crunch. This dish is great because you don't have to use too much oil. It also has an awesome flavor due to various fresh spices added to it.

You can add a few sauteed pieces of paneer to this curry to make it calorie-rich and to enhance the taste. I prefer to cook this curry at home because restaurants normally use too much oil in their cooking. The curry I made uses far less oil and is simple and awesome.

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Prep time: 15 min
Cook time: 15 min
Ready in: 30 min
Yields: Serves four people

Ingredients

  • 2 heaped bowls spinach, washed
  • 8 baby corn, slit and cut in half
  • 2 tbsp tomato, finely chopped
  • 2 tbsp onion, finely chopped
  • 1 inch ginger, chopped
  • 2 garlic cloves
  • 2 green chilies
  • 1 tbsp coriander seeds
  • 1 tbsp oil
  • 1/2 tsp salt, or as per taste
  • 1 tbsp fresh cream, optional
  • 1/2 tsp cumin seeds

Step-By-Step Images and Instructions for Making Baby Corn and Spinach Curry

  1. Wash spinach thoroughly in water. Saute it in 1/4 tsp oil, adding some salt, for 5 minutes. Keep aside for cooling.
  2. Par boil baby corn in just sufficient salt water. Keep aside.
  3. Dry grind coriander seeds, green chilies, ginger, and garlic. Collect the powder in a bowl.
  4. Grind using the same mixer/blender, sauteed spinach, to get a coarse paste.
  5. Heat remaining oil in a deep bottom pan. Add cumin seeds. Let them crackle. Add chopped onion. Saute, till they turn golden. Add the ground mix containing coriander seeds, ginger, garlic, and green chili. Continue sauteing for 30 seconds.
  6. Throw in chopped tomato. Cook for 3-4 minutes or till tomato becomes mushy. Add some salt and water. Mix well.
  7. Pour in the spinach puree. Cook on a low fire for 1 minute. Stir it properly. Add fresh cream. Mix well. Turn off the fire.
  8. Baby corn and spinach curry is ready to serve. Serve hot with fresh pancakes, or roti, or hot rice. Enjoy the taste!

Click thumbnail to view full-size
Baby corn and spinach curry is ready to servefresh milk cream addedcooking in progressspinach puree in the mixerground mix of coriander seeds, ginger, garlic, and green chiliessauteing spinachpar boiling baby cornsingredients kept ready
Baby corn and spinach curry is ready to serve
Baby corn and spinach curry is ready to serve
fresh milk cream added
fresh milk cream added
cooking in progress
cooking in progress
spinach puree in the mixer
spinach puree in the mixer
ground mix of coriander seeds, ginger, garlic, and green chilies
ground mix of coriander seeds, ginger, garlic, and green chilies
sauteing spinach
sauteing spinach
par boiling baby corns
par boiling baby corns
ingredients kept ready
ingredients kept ready

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