Palak Corn Curry / Makai Palak
Palak corn curry -A healthy and delicious curry made with spinach and corn
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 bunch Spinach leaves/ palak patta (500 gm)
- 2 cup Corn Kernels / Makai Dana (boiled )
- 3 Tomatoes / Tamatar
- 4 Green chilies/Hari Mirch
- 1 tsp Ginger / Adrak
- 2 tsp Lemon Juice / Nimbu Ka Ras
- to taste Salt / Namak
- pinch Sugar / Chini
- 1/3 tsp Turmeric Powder / Haldi Powder
- 1/3 tsp Garam Masala Powder
- 1 tsp Dried Fenugreek / Kasoori Methi
- 2 tbsp Fresh cream (optional)
- 2.5 tbsp Cooking oil
- 1 tbsp Clarified Butter / Desi Ghee
- 1 tsp Cumin Seeds / Sabut Jeera
- 3 Green cardamom
- 2 Cloves / Lavang
- 1/2 inch Cinnamon /daalchini
- 2 Bay Leaves / Tej Patta
Instructions
- 1
Trim the hard and thick stems of spinach and wash it well.
- 2
Heat enough water in a pan and add 1/3 tsp of sugar in it.
- 3
When water start boiling add the spinach leaves and cook for around 30 seconds .
- 4
Now remove the leaves from the pan and immedietely add in a bowl of ice cold water(to retain the bright green colour)
- 5
Grind the spinach leaves and make a smooth puree.
- 6
Grind together tomato,green chilies and ginger and make a paste.
- 7
Heat oil and butter in a pan and add cumin seeds,cardamom,cloves,cinnamon and bay leaves.
- 8
When cumin become golden then add the tomato puree and turmeric powder.
- 9
Saute till tomato puree start leaving the oil.
- 10
Now add spinach puree,crushed kasoori methi and boiled corn and simmer for 2 minutes.
- 11
Then add salt,sugar,garam masala and fresh cream and simmer for a minute.
- 12
Add lemon juice and serve hot.
- 13
Serving suggestions-serve with jeera rice,chapati or pooris.