Olive oil: 1 tsp

Ginger paste: 4 tsp

Soy sauce: 2 tsp

Tomato ketchup: 3 tsp

White pepper powder: 1/4 tsp

Salt to taste

Sugar: a pinch

Spinach blanched/puree: 1/2 cup

Corn kernels, blanched: 1/4 cup

Cornflour slurry: 1 tbsp

Tomato slices: to garnish



1) Heat a pan, add olive oil, ginger paste & saute’ for 30 secs.

2) Add soy sauce, tomato ketchup & mix well.

3) Season with white pepper powder, salt & sugar.

4) Add spinach blanched/puree & cook for at least 2 mins.

5) Add corn kernels & toss for a minute more.

6) Thicken with cornflour slurry & serve hot garnished with tomato slices.

NOTE: Spinach puree can be prepared by blanching spinach leaves in boiling water for 2 mins, refreshing in cold water for stopping cooking time & blending to a puree. Enjoy!




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