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Spinach (Palak) Corn

I normally do Palak Paneer. As Corn is our family’s new found favourite I thought of trying it with Palak instead of usual Palak Paneer. It is healthy and low calorie dish. It goes well with chappathi. Our family loved it.
Ingredients:


Baby Corn – 15
Palak (Spinach) – 1 bunch (4 Cups)
Garam Masala powder – 1/2 teaspoon
Amachur powder – 1/4 teaspoon
Dried kasuri methi leaves – 1/2 teaspoon
Onion – 2(just to spoon finely chopped others roughly chopped)
Tomato – 1
Garlic – 5 pods
Ginger – 1 inch
Sugar – 1/2 teaspoon
Cumin seeds – 1 teaspoon
Oil – 3 teaspoon
Green Chilles – 2 (slit into 2)
Red chilli powder – 1/2 teaspoon (adjust to your spice level)
Cumin powder – 1 teaspoon
Coriander powder – 2 teaspoon

Method:
Remove the leaves from the stem and cook it in water together with the salt and sugar. Don’t cover to retain the color. Let it cool down and grind to nice paste in blender or mixer

 Heat the kada and add 1.5 teaspoon of oil and add garlic, ginger and onion and fry till oil is soft. Add Tomatoes and fry till tomatoes are mushy. cool down and grind to nice paste

 Heat rest of the oil and add cumin seeds. When it start to crackle add chopped onion and green chillies. Fry till onion is soft and slight brown color. Add grinded tomato paste. fry for 3 mins. Add all masala powder

 Add diced corn, Grinded spinach (palak) and mix together. let it boil for another 4- 6 mins. Add dried kasuri methi cook for another 2 mins. Switch it off and serve with chappathi, naan or rice

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