Palak Corn saji (spinach corn curry)

Ingredients:

. 2 cups spinach leaves, washed and finely chopped

. 1 cup sweet corn kernels (fresh or frozen)

. 1 medium-sized onion, finely chopped

. 2 medium-sized tomatoes, finely chopped

. 2-3 green chilies, finely chopped (adjust according to your spice preference)

. 1 tablespoon ginger-garlic paste

. 1/2 teaspoon cumin seeds

. 1/2 teaspoon turmeric powder

. 1/2 teaspoon red chili powder (adjust to taste)

. 1/2 teaspoon garam masala

. 1/2 teaspoon coriander powder

. Salt to taste

. 2 tablespoons oil or ghee (clarified butter)

. Fresh coriander leaves for garnishing (optional)

Method:

1. Heat oil or ghee in a pan or kadai over medium heat.

2. Add cumin seeds and let them crackle.

3. Add chopped onions and sauté until they turn golden brown.

4.Add ginger-garlic paste and sauté for a minute until the raw smell disappears.

5. Add chopped tomatoes and green chilies. Cook until the tomatoes become soft and mushy.

6. Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well and cook for a minute to roast the spices.

7. Add the chopped spinach leaves and corn kernels to the pan. Stir everything together.

8. Add salt to taste and mix well.

9. Cover the pan and let it cook on low heat for about 10-15 minutes, or until the spinach wilts and the corn is cooked.

10. If the sabji appears dry, you can add a little water to adjust the consistency.

11. Once the sabji is cooked, garnish with fresh coriander leaves (optional).

12. Serve hot with roti, chapati, naan, or rice.