How to make Indian Spinach and Corn curry or Makkai Saag

Making the Onion and Tomato masala

This recipe includes our onion and tomato masala, which should be made prior to beginning the recipe. It is a good masala base to have in your fridge and can keep for 7 to 10 days in an airtight container

1. Heat your oil in a large skillet and your cumin seeds to flavour the oil, once the seeds appear toasted add in your green chillies, onions, garlic and ginger and cook for 10 to 15 minutes on a slow heat, stirring constantly.

2. As the onions start to become translucent, add a touch of water to help caramelise the onions faster and cook for a further 5 minutes.

3. Add your tomatoes with another splash of water and cook over a slow-medium heat for 10 to 15 minutes. Cover with a lid for most of the cooking time while occasionally stirring the mixture.

Tip: Use your stirring spoon to mash the mixture together.

4. Add the remaining spices and season with salt before adding one final splash of water and cooking for another 5 minutes.

5. Set aside to cool before storing in an airtight container. It is a useful masala (spice) base to have in your fridge to add to various curries and you can keep it for 7 to 10 days in an airtight container.

Making the curry

1. Boil water in a large pot and blanch the spinach for 1 to 2 minutes. Drain it into a colander, rinse it with ice water, and squeeze out the extra water.

2. Drain the spinach well and transfer it to a blender. Add 1 cup of water and blend into a fine, bright green purée.

3. In a large skillet set over medium-high heat, warm the ghee until it it is melted. Add the cumin seeds, 30 grams each of finely chopped ginger and garlic along with 5 grams green chillies and sizzle until the garlic browns.

4. Add the spinach purée and cook, stirring constantly, for 5 minutes, before adding 75 grams of your onion and tomato masala.

5. Reduce the heat to medium and add the cream, butter, dried fenugreek leaves and season with salt to taste. Cook the mixture for 5 minutes

6. In a separate pan, add a splash of oil along with 10 grams each of finely chopped ginger and garlic along with 4 to 5 grams of finely chopped green chillies.

7. Once the aromatics turn brown, add the corn kernels and season with salt. Cook the kernels till they start to brown evenly and then add to the spinach gravy. Leave aside some corn to place on top as a garnish. Serve with rice or flatbread.

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