Palak Corn Sabzi: A Simple Yet Delicious Indian Dish
Palak Corn is a delicious North Indian dish that combines the goodness of spinach (palak) with the sweetness of corn. This vibrant green dish is packed with nutrients and is perfect for a wholesome meal. Let's dive into this easy and healthy recipe.
Ingredients:
2 cups spinach (palak), washed and chopped
1 cup sweet corn kernels, boiled
1 onion, finely chopped
2 tomatoes, pureed
2 green chilies, finely chopped
1 teaspoon ginger-garlic paste
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
1/2 teaspoon red chili powder
1/2 cup fresh cream or milk (optional)
2 tablespoons oil or butter
Salt to taste
Water as needed
Instructions:
Blanch the Spinach: Boil water in a pan, add the chopped spinach, and blanch it for 2-3 minutes. Drain and transfer it to cold water to retain its color. Blend into a smooth puree and set aside.
Prepare the Base: Heat oil or butter in a pan. Add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown.
Cook the Masala: Add ginger-garlic paste and green chilies. Sauté for a minute, then add tomato puree and cook until the oil separates.
Spice it Up: Add turmeric, coriander powder, red chili powder, and salt. Stir well and cook for a minute.
Add Corn & Spinach: Mix in the boiled corn kernels and the spinach puree. Stir well and let it simmer for 5-7 minutes.
Final Touch: Add garam masala and fresh cream or milk for a rich texture. Stir and cook for another 2 minutes.
Serve Hot: Garnish with fresh cream and serve with roti, naan, or rice.
Tips:
For extra flavor, add a pinch of kasuri methi (dried fenugreek leaves) at the end.
If you prefer a vegan version, skip the cream and use coconut milk instead.
You can also add paneer for a protein-rich twist.
Enjoy this nutritious and tasty Palak Corn dish with your favorite Indian bread or rice!
Ingredients:
2 cups spinach (palak), washed and chopped
1 cup sweet corn kernels, boiled
1 onion, finely chopped
2 tomatoes, pureed
2 green chilies, finely chopped
1 teaspoon ginger-garlic paste
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
1/2 teaspoon red chili powder
1/2 cup fresh cream or milk (optional)
2 tablespoons oil or butter
Salt to taste
Water as needed
Instructions:
Blanch the Spinach: Boil water in a pan, add the chopped spinach, and blanch it for 2-3 minutes. Drain and transfer it to cold water to retain its color. Blend into a smooth puree and set aside.
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Prepare the Base: Heat oil or butter in a pan. Add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown.
Cook the Masala: Add ginger-garlic paste and green chilies. Sauté for a minute, then add tomato puree and cook until the oil separates.
Spice it Up: Add turmeric, coriander powder, red chili powder, and salt. Stir well and cook for a minute.
Add Corn & Spinach: Mix in the boiled corn kernels and the spinach puree. Stir well and let it simmer for 5-7 minutes.
Final Touch: Add garam masala and fresh cream or milk for a rich texture. Stir and cook for another 2 minutes.
Serve Hot: Garnish with fresh cream and serve with roti, naan, or rice.
Tips:
For extra flavor, add a pinch of kasuri methi (dried fenugreek leaves) at the end.
If you prefer a vegan version, skip the cream and use coconut milk instead.
You can also add paneer for a protein-rich twist.
Enjoy this nutritious and tasty Palak Corn dish with your favorite Indian bread or rice!
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