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, Fresh fenugreek leaves (methi)

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.

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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