I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.
Sauteed Baby Corn and Spinach With Aromatic Spices
I love making delicious and nutrient-rich curries for my family. I find that often, curries can take a long to make—but this particular curry is different. It takes only 30 minutes to make from start to finish.
Baby corn and spinach are among my favorite vegetables. I appreciate their taste and texture, as well as their nutrients.
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Serves 3 people
- 1 cup baby corn, slit lengthwise and cut in the center
- 1/2 cup bell pepper (capsicum), cut in thin strips
- 1/2 cup carrot, julienned
- 1 cup spinach, washed, roughly chopped
- 1 dry red chili, broken into two
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1 teaspoon ginger-garlic paste
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon garam masala powder
- 1/4 cup tomato, finely chopped
- Pinch sugar (optional, to balance the taste)
- 2 teaspoons oil
- 1/2 teaspoon salt, or to taste
- 2 pinches pepper powder
- 1/4 teaspoon red chili powder
- Chop the veggies as per instructions.
- Heat oil in a deep-bottomed pan. Throw in mustard and cumin seeds.
- Allow them to pop up. Add broken dry red chili. Saute for 1-2 seconds.
- Add chopped vegetables except for spinach and tomatoes. Sprinkle some salt. Adding salt quickens the cooking process. Saute the veggies for 2-3 minutes.
- Throw in all the spice powders, ginger-garlic paste, sugar (optional), and salt. Saute the ingredients over low-fire for 1 minute.
- Add chopped spinach and tomatoes. Mix well. Spinach and tomatoes start leaving some water. Cover the pan and cook for some time (5-6 minutes). Add a few drops of water if needed.
- Check whether the veggies are cooked properly. Turn off the heat.
- The curry is ready to eat! Serve it with steamed rice, ghee rice, or flatbreads. Enjoy the mild flavor and crunchy texture!