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).


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


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

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