Palak Corn - Spinach Corn
Palak Corn is one the most delicious dishes. It is best when fresh corn is available in the markets. It is also quick dish to prepare under30 minutes.
Servings: 4 serving
Ingredients
- 1 bunch of spinach about 2 cups puree
- 1-2 corn boiled
- 2 garlic cloves 1 grated 1 thinly sliced
- 1- inch ginger piece
- 1-2 green chilies roughly chopped
- 1 medium sized red onion chopped
- 1/3 cup tomato paste or small tomato chopped
- ½ tsp red chili powder plus ½ tsp of tadka
- 1/2 tsp turmeric powder
- 2 tbsp ghee
- 2 tbsp oil
- ½ tsp cumin seeds
- salt to taste
- 1 tsp coriander/ cumin powder
- 1-2 tsp garam masala
- ¼ tsp cardamom powder optional
Instructions
Boil Corn and Blanch Spinach
- Dehusk the corn and cut into 3 parts and boil it with water for 5-7 minutes. Make sure corn is submerged in water, so use a bigger pot if needed. Remove the corn and blanch spinach in the same water for 2 minutes. Immediately, put spinach in icy cold water to cool down before blending it.
Subji or Curry
- Meanwhile, take some oil in a pan on medium heat. Add onions, grated garlic, ginger and finely chopped green chilies. Cook it until the onions are translucent. Add the tomatoes paste or chopped tomatoes. Cook it for few minutes. Then, add blended spinach and about ¼ cup of water.
- Add spices - turmeric, coriander powder, and garam masala powder and salt. Let it cook for just few more minutes.
- Let it cook until the water evaporates, and it looks well mixed. Add corn either chopped corn kernels or corn on the cob. ( like the picture)
Tadka/Vaghaar
- Heat some ghee in a small pan, add cumin seeds, as soon as they splutter add red chili powder and sliced garlic and quickly stir it and turn off the heat. Try not to burn the red chili or garlic, it will mess up the taste.
- Serve it warm with naan, jeera rice or parathas with salad or raita for a complete meal.
Notes
It keeps well in the refrigerator for few days, or you can freeze the leftovers.
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