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PrintBABY SWEET CORN AND SPINACH
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a kadai, add the garlic and saute until golden brown. Add the asafoetida and chillies and saute for 10 seconds.
- Add the baby sweet corn, saute for 2 minutes, then add the spinach puree, garam masala and salt. Saute for a further 2 minutes.
- Sprinkle on the lemon juice and garnish with the coriander leaves.
INGREDIENTS
- 2 tablespoon sesame oil
- 10 garlic cloves, sliced
- 1 teaspoon asafoetida
- 4 green chillies, chopped
- 500 grams baby sweet corn, cut into small pieces
- 250 grams spinach, blanched and pureed
- 2 teaspoon garam masala powder
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 4 tablespoons chopped fresh coriander leaves
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