This is yet another spinach gravy with the addition of corn , peas and capsicum. This gravy goes well with rice , roti or phulka.
This gravy was a nutritious and easy to feed kids with the greens .
Spinach – 1 bunch
Tomato – 2
Onion – 1
Corn + capsicum + peas – 1 cup
Grated ginger – 1 tsp
Chopped garlic – 1 tsp
Cumin seeds – 1 tsp
Green chillies – 3
Garam masala – 1 tsp
Chilli powder – 1 tsp
Coriander powder – 1 tsp
Salt as required
Oil – 1 tsp
Blanch the spinach leaves and grind into a puree.
Cook corn and peas together.
Heat oil in a pan , add the cumin seeds and let it splutter.
Add in the chopped onion , green chillies , ginger and garlic , sauté well.
When the onion turns transparent, add in the choppedtomato and sauté well.
Add the chilli powder , coriander powder and required salt , sauté till the raw smell leaves.
Add in the spinach puree anda a cup of water and let it simmer for ten minutes.
Add in the cooked peas and corn and chopped capsicum and let it simmer for five minutes.
I like the crunchiness of the capsicum , if not cook for more time.
Take off from flame and add kasuthi methi . I didn’t add the kasuthi methi.
Corn peas and capasicum gravy is ready to serve.
Serve with roti or paratha.
We had it with corn potato paratha.