How to make 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 , Palak Bahar . You can also find more Main Course_Veg recipes like Paneer Methi Bhurjee, Stuffed Tindas, nimona, Cherry Tomato Masacarpone And Asparagus Risotto. Or try out these recipes from Punjabi Cuisine like Shakkarkand aur Palak ki Sabzi, Makkai Di Roti, Plum Phirni, Chatpata Sprout Salad.

Palak Methi Aur Corn Ki Sabzi Recipe Card

Palak Methi Aur Corn Ki Sabzi

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Palak Methi Aur Corn Ki Sabzi

  • Spinach blanched and shredded 1 bunch

  • Fresh fenugreek leaves (methi) blanched and chopped 1/2 bunch

  • American corn kernels blanched 1/2 cup

  • Oil 2 tablespoons

  • Green cardamoms 3

  • Cloves 2

  • Bay leaf 1

  • Ginger chopped 1/2 inch piece

  • Green chillies chopped 2

  • Garlic chopped 6-8 cloves

  • Onion chopped 1 large

  • Cashewnut paste boiled 6 tablespoons

  • Yogurt 1/2 cup

  • Salt to taste


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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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.