Palak Corn Capsicum Curry

Instructions

1. 1

   Wash the spinach (palak) thoroughly and blanch it in boiling water for 2-3 minutes. Drain and immediately transfer to cold water. Blend the spinach into a smooth puree and set aside.

2. 2

   Peel and dice the potato into small cubes. Chop the capsicum, onion, and tomato finely. Slit the green chillies.

3. 3

   Heat 2 tbsp sunflower oil in a large pan over medium heat. Add the chopped onions and sauté until golden brown.

4. 4

   Add the green chillies and sauté for 1 minute. Then add the chopped tomatoes and cook until they turn soft and mushy.

5. 5

   Add the diced potatoes and cook for 3-4 minutes, stirring occasionally.

6. 6

   Add the green peas, sweet corn kernels, and chopped capsicum. Mix well and cook for another 3-4 minutes.

7. 7

   Add the salt, red chilli powder, turmeric powder, and coriander powder. Stir to combine all the spices with the vegetables.

8. 8

   Pour in the spinach puree and mix well. Add a little water if needed to adjust the consistency.

9. 9

   Cover and cook the curry on low heat for 8-10 minutes, stirring occasionally, until all the vegetables are cooked and the flavors are well combined.

10. 10

    Add the maggie masala sachet and mix thoroughly. Cook for another 2 minutes.

11. 11

    Taste and adjust salt or spices if needed. Turn off the heat.

12. 12

    Serve hot with roti, naan, or steamed rice.