Palak Methi Aur Corn Ki Sabzi Recipe - Spinach, fenugreek leaves and corn kernels in white gravy.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Spinach(पालक), Fresh fenugreek leaves (methi)(ताज़ी मेथी)

Cuisine : Punjabi

Course : Main Course_Veg

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Palak Methi Aur Corn Ki Sabzi

Hindi: palak
Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.

For more recipes related to Palak Methi Aur Corn Ki Sabzi checkout Palak Paneer , Poondu Keerai Massiyal , Spinach And Mushroom Pancakes , Spinach And Pumpkin Curry . You can also find more Main Course_Veg recipes like Pan Fried Mushrooms, Carrot And Onion Florentine, Mixed Green Coconut, Suva Soya Bhaji . Or try out these recipes from Punjabi Cuisine like Masaledar Kaju, Chiwda Soya Tikki, Amle Ka Murabba, Kesari Phirni.

Palak Methi Aur Corn Ki Sabzi Recipe - Howto make Palak Methi Aur Corn Ki Sabzi

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Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Spinach blanched and shredded1 bunch

  • Fresh fenugreek leaves (methi) blanched and chopped1/2 bunch

  • American corn kernels blanched1/2 cup

  • Oil 2 tablespoons

  • Green cardamoms 3

  • Cloves 2

  • Bay leaf 1

  • Ginger chopped1/2 inch piece

  • Green chillies chopped2

  • Garlic chopped6-8 cloves

  • Onion chopped1 large

  • Cashewnut paste boiled6 tablespoons

  • Yogurt 1/2 cup

  • Salt to taste

Method

Step 1

Heat oil in a non-stick pan, add cardamoms, cloves, bay leaf, ginger, green chillies, garlic and onion. Mix and sauté till onion is translucent.

Step 2

Add cashewnut paste and yogurt. Mix well and cook for five minutes.

Step 3

Add the spinach, fenugreek leaves, corn kernels and salt. Mix well and cook for two to three minutes.

Step 4

Serve hot.

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