Palak with Corn

Spinach always reminds me of Popeye the sailor.. 🙂 As a kid I always used to think that if I eat spinach I will also get muscles like him 😀 but alas, I always remained lean me.. 🙂

Usually Palak Paneer is what we make, we had this Palak Corn at a restaurant here in Bangalore and loved it.. so tried it at home and it is definitely a hit at my place.. The sweet flavor of corns adds wonders to the already tasty Palak.. 🙂

Preparation Time:- 15 mins |  Cooking Time:– 1/2 hour |  Serves:- 3 people

INGREDIENTS:

• 3 cups Spinach roughly chopped and washed properly
• 1 cup Frozen or boiled corn
• 1 medium sized onion finely chopped
• 1 tea spoon Garlic paste
• Salt to taste
• 5-6 leaves Fenugreek Leaves (Methi)
• 5-6 leaves chenopodium album (Bathua)
• 1 tea spoon Cumin Seeds (Jeera)
• 1 Green Chilly
• 2 tea spoon Oil/Ghee
• 1 table spoon Gram Flour (Besan)

PREPARATION:

Boil the palak, methi and bathua. (One whistle should be enough). Allow the pressure to die and to cool it down a bit.

Drain excessive water and grind the boiled leaves to form a thick paste. Keep aside.

Heat the oil in a pan and add cumin seeds. Allow them to crackle.

Now add the chopped onions, green chilly and garlic paste to it and fry them till onions turn golden brown.

Now add the Salt and mix. Then add Palak paste and bring to boil.

Mix the besan in about 1/2 cup of water. Make sure there are no lumps. Add it to the Palak and stir continuously.

The palak will thicken a bit, keep stirring and bring to boil. Add around 1/2 cup of water and corn. Mix properly.

Cover and cook for another 5 minutes or till you get a desired consistency.

SERVING:

• Top it with some Desi Ghee.
• Try it with hot chapatis or paranthas or Makai ke Roti.

Tasty Cooking..!!

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Dish Name starts with P

 

Cook and Bake with Spinach