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Spinach Curry With Corn soya chunks, Coconut And Almond

19/11/2018 by Sujata Roy 27 Comments

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Spinach curry with sweet corn, soya chunks, coconut and almond.
A delicious creamy thick curry. You can serve it with any bread. Easy to make and perfect side dish for your lunch or dinner.

In my earlier posts we have discussed about the health benefits of spinach, corn and soya chunks. So this time talking about only taste. This lip-smacking curry is lightly flavoured with cardamom, cinnamon and cloves. Almonds made the curry thick and creamy. You can use cashew nuts instead.
You may like some more spinach recipes here.

1. Dal palak

2. Palak raita

3. Green gram carrot spinach soup

4. Spinach carrot bean beet and almond soup

5. Dairy free green smoothie

6. Zan

Our this week’s 171 #Foodiemonday bloghop theme is #saagsaga. Kriti suggested this beautiful theme. We have to share any leafy green or saag recipe. My contribution is this delicious spinach curry with corn, soya chunks, coconut and almond.

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Lip-smacking spinach curry with all the goodness of sweet corn, soya, coconut and almond.

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Recipe

Spinach or palak – 200 gram

Sweet corn – 1 cup, boiled

Soya chunks – 1/2 cup

Onion – 1, finely chopped

Tomato – 2, chopped

Garlic – 3 – 4 cloves

Ginger – 1 inch piece

Green chilli – 2 – 3

Coconut – 3 tablespoon, grated or finely chopped

Almond – 13 – 14

Green cardamom – 2

Cinnamon – 1/2 inch piece

Cloves – 2

Cumin powder – 1 teaspoon

Coriander powder – 1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Garam masala powder – 1/2 teaspoon

Salt to taste

Oil – 2 – 3 tablespoon

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Method

1. Clean and wash the spinach. Discard the stem. Take the leaves only.

2. Heat 3 cup water with 1/4 teaspoon salt in a pan.
When it starts to rolling boil add spinach leaves in it.

3. Boil for 2 – 3 minutes. Switch off the heat and immediately drain the water.

4. Keep ice cold water ready. Dip the spinach in ice cold water immediately to retain the green colour.

5. Grind the spinach into a smooth paste. Add very little water if require.

6. Soak almonds in hot water or microwave for 1 minute with little water.

7. Let it cool down. Peel and keep aside.

8. Boil the soya chunks with 2 cup water and 1/2 teaspoon salt. Boil for 1 – 2 minutes.

9. When it cool down drain the water, squeeze and wash with fresh water.
Squeeze well and keep aside.

10. Grind peeled almonds, tomato, green chilli, garlic, coconut, green cardamom, cinnamon and cloves. Make a smooth paste.

11. Heat 2 tablespoon oil in a pan. You can use butter or half oil half butter.

12. Add finely chopped onion. Fry the onion till onion becomes light brown.

13. Now add almond, coconut, ginger, garlic, chilli, tomato, cardamom, cinnamon and cloves paste.

14. Saute and add salt, cumin powder, coriander powder, turmeric powder and garam masala powder. Saute till the mixture dried up and leaves oil.

15. Add squeezed soya chunks and mix well. Saute for 1 minute more and add boiled sweet corn.

16. Mix well and add spinach puree.
Add 1 cup water and mix well.

17. When it starts to boil reduce the heat. Cook on simmer for 6 – 7 minutes. Stir occasionally.

18. Taste and adjust the seasoning. You can add 1/4 cup water if the gravy is too thick but don’t add more.

19. If you are adding water boil for few seconds on high heat.

20. Remove from heat. You can add 1 – 2 tablespoon cream if you want. I didn’t.

21. Your spinach curry with corn, soya chunks and coconut is ready. Garnish with boiled sweet corn, tomato and onion slices.

22. Serve hot with pulao, jeera rice, steamed rice, roti, paratha, puri, naan, tandoori roti, crisp toasted bread or any bread.
Happy cooking!!

Notes

1. Add chilli according to your taste. Add 1 green chilli or skip the chilli if you are making it for kids. Or add more green chilli if you want your curry more spicy.
2. You can use cashew nuts instead of almonds.
3. You can also add paneer or cottage cheese pieces in the curry. Or you can use paneer or mushrooms instead of corn and soya chunks.
4. You can use butter instead of oil, add little oil with butter to avoid burning.
5. If you like you can add 1/4 to 1/2 teaspoon crushed kasuri methi or dried fenugreek leaves at the end.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Filed Under: Curries, Fusion Foods, Gluten Free, Healthy Food, Vegan Foods, Vegetarian Tagged With: almond, bachelor recipe, cinnamon, cloves, coconut, corn, creamy thick curry, delicious, easy cooking, garlic, Ginger, gluten free, green cardamom, green chilli, onion, palak curry, party side dish, side dish, soya chunks, Spinach curry, spinach with, VEGETARIAN

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Reader Interactions

Comments

  1. The Girl Next Door says

    19/11/2018 at 6:45 AM

    I love the look and sound of this saag, Sujata ji! I’m sure the soya chunks and corn would add an amazing texture to the dish. Quite interesting that you have used almonds and coconut in it too!

    Reply
    • Batter Up With Sujata says

      19/11/2018 at 6:52 AM

      Thanks a lot Priya. Glad you liked it 😍

      Reply
  2. Vidya Narayan says

    19/11/2018 at 7:08 AM

    An excellent side dish, even for vegans, that can be paired with rice or rotis and doesnt need any other sabzi on the side as this would be extremely filling, protein loaded too. I love Almonds in curries, they really taste so good!

    Reply
    • Batter Up With Sujata says

      19/11/2018 at 7:48 AM

      Thanks a lot Vidya 😊

      Reply
  3. poonampagar says

    19/11/2018 at 7:22 AM

    This spinach curry with soya, corn, almonds,and coconut sounds so nutritious. Love the creamy texture of the curry. Perfect to go with chapati or steamed rice.

    Reply
    • Batter Up With Sujata says

      19/11/2018 at 7:47 AM

      Thanks a lot Poonam 😊

      Reply
  4. libarah says

    19/11/2018 at 7:35 AM

    Delicious😋

    Reply
    • Batter Up With Sujata says

      19/11/2018 at 7:47 AM

      Thank you 😊

      Reply
  5. sizzlingtastebuds says

    19/11/2018 at 10:03 AM

    Combo of spinach and corn is a hit and m sure this curry tasted yum too ! Interesting use of coconut

    Reply
    • Batter Up With Sujata says

      19/11/2018 at 10:07 AM

      Thank you so much 😊

      Reply
  6. themadscientistskitchen says

    19/11/2018 at 4:08 PM

    I do make corn palak but never have I added soya chunks in it. Now that sounds like a yummy way t increase the protein content. Excellent way of hoodwinking Kiddo ;D

    Reply
    • Batter Up With Sujata says

      19/11/2018 at 4:51 PM

      Ha ha you are absolutely right 😀
      Thank you so much 😊

      Reply
  7. mayurisjikoni says

    19/11/2018 at 6:52 PM

    A wonderful combination of different ingredients like soya, corn, almonds to make one healthy protein rich curry. Adding coconut is a good idea.

    Reply
    • Batter Up With Sujata says

      19/11/2018 at 11:17 PM

      Thank you so much Mayuri 😊

      Reply
  8. FoodTrails says

    20/11/2018 at 3:57 AM

    Spinach curry with corns and soya is something that I too make often.. what is interesting for me is adding coconut to it.. I am sure it must be having the nutty flavour that is an additional treat for tastebuds!! Drooling over your version!!

    Reply
    • Batter Up With Sujata says

      20/11/2018 at 6:40 AM

      Thanks a lot dear 😊

      Reply
  9. Veena Krishnakumar says

    22/11/2018 at 7:35 AM

    That is a wonderful combination and a perfect subzi. Love the addition of almonds. Love the nutty taste that it gives to the subzi

    Reply
    • Batter Up With Sujata says

      22/11/2018 at 10:16 AM

      Thanks a lot Veena 😊

      Reply
  10. Seema Doraiswamy Sriram says

    24/11/2018 at 10:06 AM

    It is an all-time comfort to see corn and saag. For me this whole bowl is so happy I may not share

    Reply
    • Batter Up With Sujata says

      24/11/2018 at 10:36 AM

      Lol thanks a lot dear 😀

      Reply
  11. Preethi Prasad says

    25/11/2018 at 10:41 AM

    Sweet corn ,soya and saag makes such a healthy and wonderful combination.Addition of almonds just takes it to the next level.Fantastic share.

    Reply
    • Batter Up With Sujata says

      25/11/2018 at 3:16 PM

      Thank you so much Preethi 😍

      Reply
  12. PepperOnPizza says

    25/11/2018 at 12:59 PM

    This spinach saag has all the elements that I enjoy in a curry – colour, texture, the combination of different flavours, the unexpected taste of nutty almonds in the gravy! I love this dish, Sujata Roy!

    Reply
    • Batter Up With Sujata says

      25/11/2018 at 3:16 PM

      Thanks a lot Sujata Shukla 😍

      Reply
  13. Sasmita Sahoo Samanta says

    25/11/2018 at 2:38 PM

    So different ingredients coconut, soya, corn, almonds are here !! The whole dish is an awesome share definitely di 🙂

    Reply
    • Batter Up With Sujata says

      25/11/2018 at 3:15 PM

      Thanks a lot Sasmita 😍

      Reply

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Recipe Developer Behind The Blog

Hello there!

I am Sujata Roy. A homemaker, a blogger, a passionate cook, a recipe developer, a home baker, and lastly a foodie.

Experimenting in the kitchen is what I love and enjoy doing the most. Specially experimenting with vegetarian dishes and egg-less cakes and cookies is what interests me more.

My loved ones are fond of vegetarian cuisines, so I have them in my mind whenever I dish out a new recipe.

However, I do not limit my experimental cooking to vegetarian recipes only, non-vegetarian recipe ideas are also dished out. And you can also get many healthy recipes in this blog, including different types of baking ideas with healthy ingredients. So enjoy healthy foods without compromising on taste.

Thank you for visiting my blog. Happy Cooking!

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