How to make Makai Palak Recipe - Fresh corns cooked in a spincach based gravy

This recipe has featured on the show Khanakhazana.

Main Ingredients : American corn kernels (अमेरिकन मकई के दाने), Spinach (पालक)

Cuisine : Punjabi

Course : Main Course_Veg

Makai Palak

Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!

For more recipes related to Makai Palak checkout Makai Palak . You can also find more Main Course_Veg recipes like Baked Bread And Vegetable Pudding, Hara Choliya Dahi Ka Chounk, Paneer Corn Sabzi, Beetroot Til Ki Sabzi. Or try out these recipes from Punjabi Cuisine like Baingan Chana Dal, Dahi ki Sabzi, Bhen Aloo, Tricolor Paneer Tikka.

Makai Palak Recipe Card

Makai Palak
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Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Makai Palak

  • 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 2

  • 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

Method

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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