Thursday, October 6, 2016

PALAK CORN SUBZI

PALAK CORN SUBZI

Amongst vegetarians in India, palak ( spinach) is popular in most households particularly since it is rich in iron and has many health benefits.. Elsewhere in this blog, you will find recipes for Palak Paneer and Aloo Dumplings in Palak Puree.

Today's dish is a good combination of palak and sweet corn. This easy to make yet delicious side dish is adapted from the recipe for Palak Corn Subzi by the legendary Tarlaji Dalal.

It has an interesting list of ingredients in that we use the spinach both as puree and in chopped form. I used the conventional cooking oil instead of ghee, which you can use if you wish to. Apart from the taste, I think the dish was also quite colourful and attractive to the eye.



Ingredients:
  • Palak (Spinach) Puree, 3/4 cup
  • Palak (Spinach), chopped, 1/2 cup
  • Sweet Corn Kernels, boiled, 1 cup
  • Oil, 1/2 tbsp.
  • Jeera (Cumin Seeds), 1/2 tsp
  • Garlic, finely chopped, 2 tsp
  • Green Chillies, finely chopped, 2 tsp
  • Ginger, grated, 1 tsp
  • Salt, to taste
  • Fresh Cream, 2 tbsp
  • Garam Masala, a pinch
  • Chilli Powder, 1/2 tsp
Method:

Wash and clean two bunches of palak and blanch them
Chop enough palak to get 1/2 cup of chopped palak leaves. Keep aside
Make a puree out of the remaining spinach leaves to get 3/4 cup of spinach puree. Keep aside
Boil the sweet corn cob in a pressure cooker after adding the required amount of water and a little salt for 1 or 2 whistles  Once it cools remove the corn kernels and keep aside.
In a thick-bottomed kadhai heat oil and when it gets hot, add the cumin seeds
When the cumin seeds sizzle, add the finely chopped garlic, finely chopped green chillies, and grated ginger
Saute on medium flame for 1 minute
Add the palak puree, chopped palak, boiled corn kernels, and salt along with 1/4 cup of water and mix well.
Next add the fresh cream, garam masala and chilli powder
Mix well again and cook on medium flame for 2-3 minutes
If it is a bit pungent you can add a pinch of sugar
Serve hot with rotis, parathas, or bajra rotis.