Sanjeev Kapoor

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Makai Palak

Fresh corns cooked in a spincach based gravy

This recipe has featured on the show Khanakhazana.

Preparation Time : 11-15 minutes

Cooking time : 21-25 minutes

Servings : 4

Makai Palak

Main Ingredients

American corn kernels, Spinach




Main Course-Veg

Level Of Cooking


Try something new


  • American corn kernels boiled
    1/2 cup
  • Spinach chopped
    2 bunch
  • Oil
    1 tablespoon
  • Onions chopped
    2 medium
  • Garlic paste
    2 teaspoon
  • Green chillies chopped
  • Ginger cut into thin strips
    1 inch stick
  • Red chilli powder
    1/2 teaspoon
  • Turmeric powder
    a pinch
  • Dry mango powder (amchur)
    1/2 teaspoon
  • Salt
    to taste
  • Yogurt
    1/4 cup
  • Garam masala powder
    1/2 teaspoon
  • Kasoori methi roasted and powdered
    1/2 teaspoon


Step 1

Blanch spinach in boiling water for a minute. Drain and refresh in chilled water. Drain and puree in a blender. Heat oil in a kadai.

Step 2

Add onion and sauté till lightly browned. Add garlic paste and stir. Add green chillies, ginger strips and sauté till browned. Add red chilli power, turmeric powder, amchur and stir.

Step 3

Add spinach puree and stir to mix well. Add corn and salt and stir. Add yogurt, garam masala powder and roasted kasoori methi powder.

Step 4

Stir and take off the heat. Serve hot with chapatti or parantha.

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