Go Back

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Ingredients Method

Ingredients
  

  • 16 oz kale
  • 2 cup (thawed) corn kernels
  • 1 medium (chopped) sweet onion
  • 1-2, minced garlic cloves
  • ½ cup plain yogurt
  • ½ cup heavy whipping cream
  • ½-1 tsp according to taste salt
  • ½ tsp black pepper
  • 1 tbsp oil
  • 4 cup water

Method
 

  1. Thoroughly rinse and clean the kale 4-5 times with water to get rid of all the soil particles
  2. Chop the kale
  3. In a covered sauce pan, boil the 4 cups of water and chopped kale for 15-20 minutes until it gets soft
  4. While the kale is boiling, put 1 tbsp oil in a frying pan and heat it on a medium-high flame
  5. Place the sweet onion into the frying pan and sauté until it’s translucent (for about 1-2 minutes)
  6. Once the onion is translucent, add the minced garlic and sauté for 1 more minute
  7. Add the corn kernels to the frying pan and sauté for 1-2 minutes and then set aside
  8. Cool the boiled kale for about 5-10 minutes
  9. Once cooled, put the boiled kale and water in a food processor and coarsely blend the mixture
  10. Once blended, put the mixture back in the saucepan that was previously used
  11. Beat the yogurt and pour it into the saucepan with the kale
  12. Add the onion, garlic and corn mixture to the saucepan with the kale and cook for 5 minutes on medium flame while continuously stirring
  13. Add whipping cream to the saucepan and cook for 5 minutes on medium flame while continuously stirring
  14. Turn the flame off
  15. Add black pepper and salt to the saucepan and mix well
  16. Serve warm with rice, naan, chapatti or pita bread