Leafy greens feature quite regularly on the weekly menu in our household, but for some reason I am not too fond of spinach as I feel it lacks a sharp flavor of its own. So, for most simple Maharashtrian versions of cooking leafy greens, I usually prefer using fenugreek, dill or anything else with a strong flavor; as those preparations primarily rely on the flavor of the vegetable itself. But when it comes to Spinach, I love to go Punjabi with it and spice it up with other flavors and use milk and cream and butter to make it rich and creamy; to make up for its own lack of flavor. This is a quick microwave version on Spinach curry that I make with corn, but the corn can be substituted with paneer (cottage cheese) or boiled potatoes to make the Punjabi classics: Palak Paneer and Aloo Palak. The portion below easily suffices 2-3 people, but you could increase the quantities to prepare this for more people.
300gm Spinach (Palak), washed and coarsely chopped;
1 small red onion, quartered;
1 ripe tomato, quartered;
3-4 cloves of garlic, peeled;
½” piece of ginger, peeled and chopped;
1 green chili;
1 cup sweet corn kernels;
1tsp Garam masala;
1/2tsp cumin-coriander powder (dhania jeera powder);
¼ tsp red chili powder (or more if you want it spicier);
Salt to taste.
1. You can pass the gravy from step 7 through a sieve to get a smoother consistency, but I prefer retaining the fibre in the dish.
2. You could use fresh cream instead of milk to add a richer texture to the curry, and use water to adjust the consistency. But skimmed milk is a healthier substitute.