Saturday, 5 November 2011

Corn Palak (Spinach with Sweet Corn)

corn palak

Corn palak is a delicious and healthy dish of spinach. Earlier I used to relish palak paneer but after I ate corn palak at a wedding buffet, I wanted to try this recipe at home. Yesterday I cooked palak corn with rotis and it turned out mouth watering. So, here is my recipe of this sabzi.
Recipe of corn palak
1 cup sweet corn kernels (boiled)
1/2 kg palak (spinach)
3 tomatoes- pureed
2 medium onions
3 green chillies
Salt to taste
1/2 tsp cumin seeds
A pinch of hing (asafoetida)
1/2 tsp coriander powder
1/2 tsp garam masala powder
1 tbsp ghee (clarified butter) or oil
1 inch piece ginger
3-4 pods of garlic (optional)
1/4 cup malai (cream of milk)
1. Remove the stems of palak and retain the leaves. Wash palak leaves thoroughly under running water so that no sand grains are left.
2. Roughly chop palak leaves and blanch them in boiling water for 2 minutes. Drain and refresh in cold water.
3. Grind together onions, ginger and garlic to a paste.
4. Puree the blanched palak leaves along with green chillies.
5. Heat ghee (or oil) in a kadhai or a pan and add cumin seeds. When they change color, add hing.
6. Add onion paste and cook till it turns brownish.
7. Add tomato puree and all the spices and salt and cook till oil begins to separate from the masala.
8. Add palak puree and boiled corn kernels. Cook on a medium heat for 10 minutes stirring occasionally.
9. Add malai and simmer on a low heat for 5 more minutes. Turn off the heat and serve corn palak hot with roti, paratha, naan or rice.

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