Ever since I tasted the combination of spinach, corn and curd, I just fell in love with the same. And hereon, started my quest for an opportunity, to cook or prepare something with the same combination of ingredients. But, every time I try something with spinach, I have to either do away with corn or I have to do away with curd. And not to mention the same fate is experienced with the other two. The Palak Paneer recipe is one of the examples.
Well, having been from a pure Indian middle-class background, along with the added tadka of growing up during the golden era of Bollywood, ‘90s’, where the word ‘impossible’ is unofficially ‘omitted’ to bring out the good over evil, there are certain values which are for sure to be imbibed in you. One of them is ‘NEVER GIVE UP’. Hence, irrespective of multiple failures, my hope was never destroyed (and how can it be! I have watched the movie Karan Arjun for atleast 10 times where Rakhee’s prophecy of ‘MERE KARAN ARJUN AAYENGE’, actually comes true, defeating all the existing logics in the world 😉). And finally after couple of failed attempts, I taste success with ‘Spinach & Corn’ noodles.
Although I am calling this dish ‘Spinach & Corn Noodles’, considering the convenience and the length, however, please don’t judge the ingredients basis the name. ‘Spinach & Corn Noodles’, does include curd as an inherent part of the recipe and also the important factor behind the taste quotient of the recipe. Again, this recipe is super easy to cook, and does not require any complicated ingredients or process to prepare. Hence, my another endeavour to bring out delicacies with everyday ingredients.
So, lets start and relish the process of executing ‘Spinach & Corn Noodles’.
Recipe: Spinach & Corn Noodles
Preparation Time: 20 minutes Cooking & Frying Time: 30 Minutes Yield: Serves 3 Equipment used: A pan, a turner, a grinder, a saucepan
Ingredients:
- 2 packs of noodles
- 100-gram spinach
- 250-gram corn kennels
- ¼ cup curd
- 1/8 cup garlic
- ½ X ½ inch ginger
- 3 tablespoon and 1 teaspoon oil
- Around 4 cups water
- 1 & ¼ teaspoon salt
- ½ teaspoon sugar
Method:
- Separate the leaves from the stems. This will allow you to have a smooth spinach puree, required for this recipe
- To get rid of soil particles from the leaves, wash the leaves by soaking them in water for a while, followed by straining water from spinach leaves
- Blanch spinach leaves by putting it in hot water for 2 minutes and then immediately put the leaves in cold water
- Grind spinach, curd, garlic and ginger to a smooth paste
- Cook the noodles with enough water, till they are soft and cooked
- Heat a pan and add 3 tablespoons of oil
- Add spinach paste when the oil is hot
- Stir the spinach paste till the fat separates
- Add corn kennels when the liquid completely evaporates from spinach paste
- Stir for a while and add salt and sugar
- Add the cooked noodles and mix them well
Separate the leaves from stem and wash the spinach leaves by soaking them in water for a while.
Blanch the spinach leaves.
Grind spinach, curd, garlic and ginger.
Cook the noodles till they are soft.
Heat oil in a pan.
Add spinach paste to the pan when the oil is hot.
Add corn kennels when the liquid evaporates.
Add cooked noodles, salt & sugar and stir them well.
Tips:
- To avoid getting the noodles stick to each other, add a teaspoon of oil in the hot water and drain the hot water immediately once the noodles are cooked and keep it under cold running water for few seconds
- Cook in low flame to get the perfect taste
- You can use any noodles for the recipe. Even a pack of regular Maggi is fine
