How to make Palak Methi Aur Corn Ki Sabzi - Spinach, fenugreek leaves and corn kernels in white gravy.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Spinach Leaves, Fenugreek Leaves
Cuisine : Indian
Course : Main Course Vegetarian
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For more recipes related to Palak Methi Aur Corn Ki Sabzi checkout Spinach And Pumpkin Curry, Poondu Keerai Massiyal, Palak Paneer Boondi, Sai Bhaji . You can also find more Main Course Vegetarian recipes like Kathirikkai Rasavangi, Kurkure Achari Aloo, Beetroot Til Ki Sabzi, Kesari Aloo.
Palak Methi Aur Corn Ki Sabzi Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Palak Methi Aur Corn Ki Sabzi Recipe
Spinach Leaves blanched and shredded 1 bunch
Fenugreek Leaves 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
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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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 www.sanjeevkapoor.com 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.
