1. Spinach (Palak) – 1 bunch
2. Baby corn – 150 gms
3. Onion – 1 large, finely chopped
4. Tomato – 2 medium, finely chopped
5. Ginger paste – 1 tsp
6. Green chillies – 1-2 , finely chopped
7.Oil – 3 tbsp
8. Carrom seeds (Ajwain)- 1 tsp
9. Asafoetida (Hing) – 1 tsp
Masalas / Spices
10. Red Chilli powder – 1 tsp
11. Turmeric powder (Haldi) – 1/2 tsp
12. Coriander powder (Dhania) – 1/2 tsp
13. Salt – 1 tsp or to taste
14. Sugar – a pinch
Break the spinach leaves and wash them well under running water.
Place the washed spinach leaves in a pressure cooker and give 3 whistles. Once the steam settles, open the pressure cooker and place the cooked spinach in a grinder. Grind to a puree.
Chop the baby corns into 1/2 inch rounds and then place them to steam for about 10 minutes. They should soften and still have a crunch on biting.
Now heat oil in a saucepan. Let the oil heat up well.
To the hot oil, add the carom seeds (Ajwain) and asafoetida (Hing) and allow it to crackle for a few seconds.
Now, add the finely chopped onions and green chillies and stir well. Leave the onions to cook to a brown. Stir often in between to ensure the onions are browned evenly. Add a pinch of salt to cook them faster and some splashes of water before stirring to brown evenly.
Once browned well, Add ginger paste and fry for a minute.
Now add the chopped tomatoes. Along with the tomatoes mix in the spices – red chilli powder, turmeric powder (haldi), coriander powder (dhania), a pinch of sugar and salt to taste. Mix everything well. Now cover the pan and cook on low heat for about 5-8 minutes. Stir a couple of times in between. The tomatoes should start to leave oil.
Then add in the spinach puree and the steamed baby corns. Mix well and continue to cook covered for 10 minutes on low heat. Stir often in between.
Check the seasoning. Serve the spinach and baby corn vegetable with lachcha paratha.