Click on the magazine covers below to view a digital version of the magazine
female focus aug17 coverprofessionals ma13 cover resized rgb     qf focus july coverprofessionals vb11 cover rgb resized



PALAK MAKAI CURRY (Spinach and sweet corn curry)

sweetcornRecipes by Pushpa from the Spice Hut


500 gms of spinach, frozen, defrosted and drained
1 cup of sweet corn, frozen or canned drained
1 teaspoon of ginger paste
1 teaspoon of garlic paste
3 tablespoon of oil
2 onions, finely chopped
3 medium tomatoes, chopped
½ teaspoon of turmeric powder
1 teaspoon red chilli powder
½ teaspoon of ground coriander
½ teaspoon of ground cumin
½ teaspoon garam masala
½ cup of water
3 tablespoon of cooking cream
salt to taste
fresh coriander for garnish

frozen spinachMethod:

Heat the oil, fry the chopped onions until soft and slightly brown, add the garlic and ginger paste, and cook for few more seconds.
Add the spinach, sweet corn, tomatoes, turmeric, salt, chilli powder, ground coriander powder, ground cumin, garam masala and water, cook until tomatoes soften and spinach is cooked, finally add the cream and cook further for couple of minutes.
Check the taste especially after adding the cream, add more of the spices if required according to your taste, extra water can be added according to how thick you prefer the curry to be.
Garnish with fresh coriander, serve with rice and naan.

Enjoy yourself with this easy curry, Pushpa.

The Spice Hut, Quesada. Tel. 966 731 063 or 620 386 078 or visit