I don't know anything about this curry. I found it because I googled recipes that use kasoori methi. I have a large quantity of kasoori methi because I made ghormeh sabzi over a month ago.
Kasoori methi is dried fenugreek leaves. A website called Gourmet Sleuth said it tastes like a combination of celery and fennel. It is a little bitter.
India grows the most fenugreek. It is grown in semi-arid regions. Fenugreek is used in Indian, Turkish, Persian, Egyptian, Eritrean, and Ethiopian cuisine, among others.
I'm a fan of Indian food and curries. I have made navratan korma, matter paneer, butter chicken in a slow cooker, lamb rogan josh, palak paneer, and spinach dal, among others.
This is a hearty and delicious curry. I found this makai palak recipe on a blog called Maayeka. I'm not sure if that is the woman's name or if the word has another meaning. I used a little more cream and used jalapeños for the green chilies. I used ground cardamom instead of cardamom seeds too.
The ingredients for this recipe are 9 ounces spinach, 2 cups corn kernels, 3 tomatoes, 2 jalapeños, 1 teaspoon ginger, 2 teaspoons lemon juice, salt, sugar, 1/2 teaspoon turmeric, 1/2 teaspoon garam masala, 1 teaspoon kasoori methi, 1/4 cup cream, 1 tablespoon butter, 2 tablespoon oil, 1 teaspoon cumin, 1 teaspoon ground cardamom, 2 cloves, 1 cinnamon stick, and 2 bay leaves.
I added a little sugar to a pot of boiling water. I added the spinach and simmered it for about a minutes. I drained and rinsed the spinach in cold water.
I blended the spinach and put it aside.
I added the butter and oil into a hot skillet.
I added the cumin, cardamom, cloves, cinnamon, and bay leaves. I cooked the spices for a few minutes.
Meanwhile, I blended the tomatoes, jalapeños, and ginger.
I added the tomato mixture to the fragrant spices. I also added the turmeric powder.
I cut the corn off the cob and added it to the tomato and spice mixture. I let the corn simmer for around three minutes.
I added the kasoori methi, garam masala, salt, and spinach. I let this simmer for around three minutes.
I added the cream and let the curry simmer for around three minutes or so.
I added the lemon juice, and then it was ready.
I ate this over white rice.
This was a flavorful and savory dish. It has many warm and inviting spies.
It smelled incredible. It has a little heat and a little acidity. The spinach and tomatoes added freshness.
The broth was thick, creamy, and hearty. The corn was tender.
This was a delicious and satisfying dish. I would make it again.