Monday, September 8, 2014



I am very fond of palak which is what spinach is called in Hindi. This has many health benefits and features in several recipes you will find elsewhere in this blog such as Palak and Corn Cutlets and Palak Parantha.

This recipe from North India is adapted from Palak Baby Corn Subzi by Tarla Dalal in her book, "Cooking With 1 Tsp of Oil". I liked the taste of the dish especially the crunch of the baby corn.

  • Palak ( Spinach), 1 bunch or 3/4 cup palak puree
  • Cumin Seeds, 1/2 tsp
  • Asafoetida, 1/4 tsp
  • Onion, finely chopped,1
  • Garlic Cloves, 3
  • Green Chilli, 1
  • Ginger, 1/2 Inch piece
  • Kasuri Methi ( Dried Fenugreek Leaves), 1/4 tsp
  • Coriander Powder, 1 tsp
  • Baby Corn, 1/ 2 cup
  • Low Fat Milk, 1/2 cup
  • Salt, to taste
  • Oil, 1 tsp

Wash the palak in several changes of water and cook it briefly in boiling water
Drain the water and after it cools transfer the blanched palak to a blender 
Blend the palak to a smooth puree. Keep aside
Likewise, blanch and slice the baby corn. Keep aside
Grind the garlic cloves, green chilli and ginger to a paste. Keep aside. 
Heat oil in a non-stick kadhai. When it it is hot, add the cumin seeds and asafoetida
When the seeds crackle, add the finely chopped onion and then the garlic-chilli-ginger paste
Saute for 4-5 minutes till the onion turns golden brown
Add the kasuri methi and coriander powder and saute for 1 more minute
Now add the spinach puree, baby corn, milk and salt
Stir it well and bring to a boil
Serve hot with rotis/naans etc.


  1. It looks tempting, I'll try it tomorrow, since I have to get baby corn. 😍


If you have liked this recipe, I would appreciate your leaving a comment. Thank you !