Baby Corn and Spinach Curry (Makai Saag)
Baby corn (makai) is a relatively new vegetable to India, but it is now grown extensively around Calcutta. Baby corn is also commonly used in Chinese and Asian cooking. This recipe combines baby corn with spinach (saag) in a delicious vegetable dish.
- 2 tbsp Patak's Biryani Paste
- 150g chopped tomatoes
- 1 pound fresh spinach leaves
- 1 medium onion, chopped
- 1 tbsp vegetable oil
- 1 can (425g) baby corn, drained
- 1 tbsp fresh cilantro, chopped
- Blanch the spinach leaves in hot water.
- Remove, drain and purée in a food processor to a fine paste.
- Split the baby corn lengthways in half.
- Heat the vegetable oil in a pan and sauté the onions for 5 - 8 minutes.
- Stir in the Patak's Biryani Paste and the chopped tomatoes. Cook for another 5 minutes.
- Pour the spinach purée into the mixture and simmer on low heat for 5 minutes.
- Stir in the baby corn and the cilantro. Cook for another 2 - 3 minutes until baby corn is heated through.
- Serve hot with steamed rice or naan bread.