Spinach and Corn Pasta

About Spinach and Corn Pasta

Ingredients

• Spiral pasta, boiled 200 gms
• Spinach 2 bunches
• Corn kernels 1 cup
• Butter 3 tbsps
• Oil 3 tbsps
• Cumin seeds ½ tsp
• Medium onion, finely chopped 1
• Ginger paste 1 tsp
• Garlic paste 1 tsp
• Tomato puree 1 cup
• Red chilli powder 1 tsp
• Coriander powder 1 tsp
• Turmeric powder ½ tsp
• Garam masala powder ¼ tsp
• Dried fenugreek leaves (kasuri methi) powder 1 tsp
• Sugar 1 tsp
• Salt to taste
• Fresh cream ½ cup

How to Make Spinach and Corn Pasta (Stepwise Photos)

Method

1. Boil sufficient water in a deep non-stick pan, add spinach leaves and cook for a minute. Drain spinach and immediately dip in a bowl of cold water. Drain and squeeze the spinach to remove excess water. Put them into a blender jar and blend to a smooth puree.
2. Put corn kernels in another non-stick pan, add sufficient water and boil till they soften. Drain.
3. Heat butter and oil in a non-stick pan, add cumin seeds, add onion and saute till translucent.
4. Add ginger paste and garlic paste and saute for ½ minute. Add tomato puree and saute for 3 minutes.
5. Add chilli powder, coriander powder, turmeric powder, garam masala, kasuri methi, corn (keeping aside some for garnish), spinach puree, sugar and salt mix well and let it simmer for 4 minutes.
6. Add the cooked pasta and cream and mix gently.
7. Transfer the pasta onto a serving plate, garnish with corn and serve immediately.

Additional Tips and Tricks

About chef

Chef Shazia Khan

Chef Shazia Khan is a runner up from the celebrated show MasterChef India. As a celebrity Chef on FOODFOOD Channel, Chef Shazia hosts, ‘K for Kids’ which is all about experiencing happy and joyful cooking, where kids learn to cook and appreciate their moms role in the kitchen in a fun way. Shazia is also a member of the board of management, at Delhi Public School Bangalore North. They run many educational institutes in Bangalore and Shazia involves herself in the education business.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps