Easy Baby Corn Spinach Curry
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.
- 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!
|Serving size: 1|
|Calories from Fat||9|
|% Daily Value *|
|Fat 1 g||2%|
|Carbohydrates 8 g||3%|
|Sugar 0 g|
|Fiber 2 g||8%|
|Protein 3 g||6%|
|Cholesterol 0 mg|
|Sodium 2 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|