Corn And Spinach Recipe - Corns cooked in spinach puree

This recipe is from the book Kadai Cooking.

Main Ingredients : Fresh spinach leaves (palak), Corn kernels

Cuisine : Fusion

Course : Main Course_Veg

Corn And Spinach

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.

Corn And Spinach Recipe - How to make Corn And Spinach

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Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients

  • Fresh spinach leaves (palak) blanched and pureed 4 medium bunches

  • Corn kernels boiled 2 cups

  • Oil 2 teaspoons

  • Green chilli chopped 5

  • Garlic chopped 6-8 cloves

  • Oil to taste

  • Garam masala powder 1/2 teaspoon

  • Lemon 1/2 tablespoon

  • Fresh cream 4 tablespoon

Method

Step 1

Heat the oil in a kadai; add the green chillies and garlic and sauté for half a minute. Add the spinach purée and salt and sauté over medium heat for two or three minutes.

Step 2

Add the garam masala powder and lemon juice and simmer for one minute. Stir in the corn and serve hot, garnished with cream.

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