Palak Corn Ki Sabzi (Spinach Corn Vegetable)
Palak corn veg. is a rich, saucy dish that’s made with fresh spinach and sweet corn. It is lightly spiced and perfectly creamy. This recipe includes tips to maintain the vibrant green color of the spinach.
Ingredients
- 1 bunch Spinach
- 2 tablespoons Cashews
- 3 units Green chillies
- 1 unit Onions, finely chopped (Finely chopped)
- 2 teaspoons Ginger garlic paste
- 2 tablespoons Fresh cream
- 1 unit Corn cob (Boiled)
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt (Add as per your taste)
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.25 teaspoon Asafoetida
- 0.5 teaspoon Garam masala
- 5 cups Water (For boiling spinach)
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Instructions
- 1In a wet grinder, blend the onion, cashews, and green chillies into a smooth paste.
- 2Rinse the spinach thoroughly and drain. Boil 5 cups of water, add the spinach, and blanch for 2 minutes. Transfer immediately to chilled water to stop the cooking process and preserve the color.
- 3Transfer the blanched spinach to a blender and puree until smooth, adding a little water if necessary.
- 4Cook the corn cob in a pressure cooker for 4 to 5 whistles. Once cooled, remove the kernels with a knife.
- 5Heat vegetable oil in a thick-bottomed pan. Add cumin seeds and let them splutter. Add ginger garlic paste and sauté until fragrant. Stir in the prepared paste of onion, cashews, and green chillies.
- 6Add turmeric powder, red chili powder, asafoetida, and garam masala to the pan. Cook until the mixture releases oil. Add the spinach puree and corn kernels, stirring to combine. Season with salt.
- 7Stir in the fresh cream and cook for another minute. Serve hot with naan, roti, paratha, or rice.
