Low Calorie Foods: Baby Corn And Spinach Curry Recipe
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.
- 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
- Wash spinach thoroughly in water. Saute it in 1/4 tsp oil, adding some salt, for 5 minutes. Keep aside for cooling.
- Par boil baby corn in just sufficient salt water. Keep aside.
- Dry grind coriander seeds, green chilies, ginger, and garlic. Collect the powder in a bowl.
- Grind using the same mixer/blender, sauteed spinach, to get a coarse paste.
- 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.
- Throw in chopped tomato. Cook for 3-4 minutes or till tomato becomes mushy. Add some salt and water. Mix well.
- 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.
- Baby corn and spinach curry is ready to serve. Serve hot with fresh pancakes, or roti, or hot rice. Enjoy the taste!