Spinach Corn in cashew sauce is a vegan recipe with a thick flavorsome sauce. Spinach and corn provide the much needed healthy dose you need in a day.
Last week I welcomed Shalini from Shalzmojo in my blogging space with her Tomato and Spice Rice. Today she is saying “health” with her Spinach Corn in cashew sauce recipe. We often skip out the micronutrients from out diet and concentrate more on the carbs and proteins. Spinach is one of the important greens that you should have in your diet. Spinach is a versatile green leafy wonder and you can enjoy it in the form of soups or add to your breakfast casserole. The Spinach Corn in cashew sauce here is in a step by step photo recipe.
Over to Shalini
I am somewhat of a lazy cook and love to make quick dishes. Bonus is if I can make them healthier. Spinach is a much loved veggie green of mine and I can have it daily in any form. Since I am growing some on my balcony, it goes without saying that I end up using it in some dish or the other these days. Here I am sharing a healthy version of palak paneer/palak corn wherein the white sauce is made out of onions and cashew nuts. I hope you like this one and I would love to hear from you when you do try it out.
Spinach Corn in cashew sauce Recipe
- 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
- 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
- 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.
- Heat the oil in a wok/kadai and add the garlic, chillies and ginger – sauté till it all turns a bit golden.
- 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.
- Add the chopped spinach and keep stirring till it’s blanched into the sauce.
- 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.
- 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.
Another version I make out of this is to add blanched carrots, zucchini and broccoli to make a healthier baked vegetables hot pot. Grate some more cheese on top and bake in oven for 10 mts at 180 or till the cheese melts and browns up nicely.
Pls note the entire cooking is done on low flame; only the initial heating of oil was on full. After adding the pepper, don’t cook too much as that makes the pepper too hot.
An interior designer by profession, writing is a passion which coupled with travel love, blossomed into this blog where I love to just “do my thing”! Be it recipes, food events, travel jaunts, fiction dreaming or even meditative musings; all of it’s taken up quite passionately on my blog. I am a serious wine guzzler and love to chase butterflies in my free time.
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