Corn Palak

Let me add a point here..This is an iron rich recipe, thnx 2 lots of spinach in it.Very imp 4 women..n yeah delicious too..

You Need
1 cup chopped spinach leaves
1 cup tender corn kernels
1/2 cup finely chopped onions
1 tsp GGP
1/2 cup tomato puree
salt to taste
2 green chillies vertically slit
1 tsp lemon juice
1 tbsp oil
1 tsp mustard and cumin seeds each
1 tbsp milk cream

Boil spinach for 5 mins.
Drain, cool down n blend to make a puree.
Boil corn kernel for 5 mins.
Heat oil in a pan.
Add mustard and cumin seeds.allow to splutter.
Add green chillies.
Saute onions till golden brown.
Add GGP
Add tomato puree and saute till it leaves oil.
Add spinach puree and corn.
Add salt and simmer for 5 mins.
Switch off the flame and add lemon juice.
Mix well and cover.
While serving add a spoonful smooth cream and just whirl it once. This decorates and improves the taste too.

Tip :
Reuse the water used for boiling spinach to boil corn. Once done with that use this water to clean the blender with puree remnants and add it to the gravy. This water contains all nutrients, so never throw it away.