Refreshing paalak (Spinach)

Ingredients:

Spinach(fresh) 500g
Sweet corn kernels
9or same quantity of baby corn) 200g
You can also use ā€œAmerican Cornsā€
Lime juice 2tsp
Onion( medium, chopped) one
Garlic(chopped) half POD
Green chillies( deseeded, chopped) 2
Ginger(chopped fresh) half tsp
Ginger( cut in match sticks) one inch piece
Cumin seeds Ā¼ tsp
Oil 2 tsp
Salt to taste

Here is a special recipe contributed by Ms Sanam Chawla, CFO, www.b2blounge.com, which she promises, would be Good to look at, easy to prepare, Rich in iron and vitamins, it would be both healthy and tasteful.

For this dish, she recommends Pahari (Kashmiri or from Himachal) variant of Paalak, that is if you can get it, which is normally not found in plains as so far in hillside there is no extensive use of fertilizers as in plains, which kills the natural taste of it.

Method
Cook the spinach uncovered with chillies, chopped ginger, a pinch of salt, and just a sprinkling of water. Then cool. Avoid mashing the leaves to a pulp. On no account yield to to the temptation of a puree in a blender as in the recipe for paalak paneer. The khada look- slightly undercooked with a bite- is a part of the special charm of this recipe. Heat oil in a pan and fry cumin seeds for 30 seconds, add chopped onion and fry till it turns light brown. Add garlic after about 30 seconds. Stir-fry for about 2 minutes. Add the spinach and cook for a couple of minutes more. Garnish with ginger matchsticks and serve with rice or roti.