Soak the cashews in warm water for 10 minutes
2 tablespoon cashews
Meanwhile, wash the spinach leaves thoroughly and chop them roughly. Add the chopped spinach, green chilies, and softened cashews to the blender.
3 cups spinach chopped, 1 green chilli
Add ¼ cup of cold water and blend it to a smooth paste.
Heat two tablespoon oil in a pan on medium heat. Once hot, add cumin seeds and let them sizzle for a few seconds.
½ teaspoon cumin seeds
Then add chopped ginger-garlic and sauté for a minute.
1 teaspoon ginger grated, 2 garlic cloves chopped
Add the onion and cook until it turns translucent.
1 onion chopped
Then add the chopped tomato and cook until it turns soft and mushy.
1 tomato chopped
Now add the salt and spice powders. Mix well and cook for a minute.
1½ teaspoon kitchen king masala, ¼ teaspoon Garam Masala Powder, ½ teaspoon red chili powder, salt to tatse, ¼ teaspoon turmeric powder
Add the sweet corn kernels and cook for a minute.
2½ cup sweet corn kernels
Then add the blended spinach mixture and ¼ cup of water. Mix well and cook until the spinach gravy comes to a boil.
Palak corn curry is now ready to be served! Serve it with naan bread or jeera rice. Enjoy!