However, there are other shortcuts which are a whole lot less dangerous and a million times easier. One of them is this spinach and corn dish which comes together so easily it's almost magic.
I made this for our lunch the other day and even though I took the long way around with fresh spinach and fresh corn, it was on the table in a half hour. If you want to use frozen vegetables, it's even faster. Here's what to do:
Spinach and Corn Curry
Prepping the Spinach:
Bring 6 cups of water to a boil. When it's boiling, toss in:
I bag of fresh washed spinach, or 2 bunches of fresh spinach
Blanch the spinach for 1 minute, then drain in a colander and rinse with cold water. Set it aside to cool down.
Take the spinach and put it in a food processor. Puree the spinach. Set it aside.
Prepping the Corn:
Husk, and wash 1 ear of fresh corn. Remove the kernels.
Heat 1 Tbs of vegetable oil in a skillet or kadhai.
When the oil is warm, toss in the corn kernels and cook them lightly until they're tender. Pour them into a bowl and set them aside.
Finely chop 2 medium size red onions.
Heat 2 Tbs of vegetable oil in a skillet or kadhai. When the oil is hot toss in:
The chopped red onions.
1 Tbs of shallot paste ( puree 1 large shallot in 1 Tbs of water.)
2 seeded chopped fresh green chiles
A 1 inch piece of fresh ginger julienned
1 pinch of turmeric
1/4 tsp of amchur (dried mango powder) You can substitute lemon juice for this.
1/2 tsp of Kashmiri chili or 1/4 tsp of cayenne mixed with 1/4 tsp of paprika
Stir it well and add in:
1/2 cup of plain yogurt, or if you wish to make this vegan, soy yogurt,
1/4 tsp of dried fenugreek leaves. If you can't find them try using dried or fresh chopped celery leaves.
Stir everything until it's warmed through and serve it up.