This is one of my favorite dishes, but I feel heavy when eating it at a restaurant. I’ve lightened up the recipe and veganized it so it’s super healthy now. You can replace the corn with peas (that’s the more traditional recipe).
INGREDIENTS
15-20 cashews
1 tbs oil
1 tsp cumin
Pinch hing (asafetida)
4-5 curry leaves
1 bay leaf
½ cup chopped onions
1 tsp each grated ginger and garlic
1 small roma tomato, chopped
2 whole dried red chilis
½ tsp turmeric powder
1 tbs garam masala
1 tsp ground red chili powder
2 tsp coriander powder
1 cup frozen corn
1 cup coconut milk (adjust as needed)
½ cup methi leaves (can substitute ¼ cup dried fenugreek)
½ cup baby spinach
1 tbs lemon juice
Cilantro for garnish
INSTRUCTIONS
1 Soak the cashews in hot water for 30 min. Rinse and grind into a paste using as little water as possible
2 Chop the spinach and blanch in hot water for 30 seconds. Remove and set aside
3 Heat oil in a pan and add cumin, hing, curry leaves, and the bay leaf
4 Add the onions and let them lightly brown
5 Add the ginger/garlic, tomato, dried chilis, turmeric, garam masala, red chili, and coriander powder
6 Add the frozen corn and coconut milk to the mixture. Taste and adjust spices. Add hot water if the gravy needs to be thinned out
7 Add methi leaves and spinach. Stir together. Turn off heat and add lemon juice
8 Garnish with cilantro and enjoy with roti, paratha, or rice
Tags: Indian, Vegan
