Spinach Corn in Cashew Sauce #GuestPost by Shalzmojo
Spinach corn in cashew sauce is an Indian vegan recipe with healthy spinach, corns, and cashew nuts
Course: Main
Cuisine: Indian
  • onions - 2 medium sized, cut into quarters
  • cashew nuts - half a cup
  • cob of corn - 1 or ¾th cup of boiled corn kernels
  • spinach leaves - 2 cups of finely chopped
  • Spinach
  • garlic - 3-4 cloves, finely chopped
  • green chilies -2, finely chopped
  • ginger- 1 tbsp. fresh grated
  • cheddar cheese -1 tbsp., grated
  • Italian Seasoning - 1 tsp.
  • black pepper - ½ tsp freshly crushed
  • Olive oil - 2 tbsp. (or any other cooking oil of your choice)
  • warm water - 1 cup
  • Salt to taste
  1. In a saucepan add some water, cashew nuts, and the quartered onions. Boil this till the onion turns transparent. Strain this mix and then grind to a smooth paste in the mixer.
  2. onions
  3. Heat the oil in a wok/kadai and add the garlic, chillies and ginger – sauté till it all turns a bit golden.
  4. ingredients
  5. Now add the onion-cashew paste and stir for a few minutes. Then add warm water, a little at a time. Adjust the consistency as per what you wish for it to be.
  6. sauce
  7. Add the chopped spinach and keep stirring till it’s blanched into the sauce.
  8. Boil a cob of corn and take out the kernels. Alternately you can use frozen corn as well. Mix this into the sauce and stir for a few minutes. Then add the cheese, salt, pepper and mix herb seasoning and mix it all well.
  9. corn
  10. Keep stirring till the sauce feel thick and there is no extra water in it. Serve it with some warmed up garlic bread or paranthas.
You can skip the corn and add paneer cubes to make a new version of Palak Paneer. Or add mushrooms with the corn and spinach. And the chicken version can have just spinach and chicken or corn and mushroom too- all depends on the combinations you like.
Recipe by Twinkling Tina Cooks at http://www.twinklingtinacooks.com/spinach-corn-in-cashew-sauce/