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Makai Palak
Main Ingredients | Spinach leaves (palak), Oil |
Cuisine | Indian |
Course | Main Course Vegetarian |
Prep Time | 11-15 minutes |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 2 medium bunches spinach leaves (palak) washed and stems trimmed
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 1/2 tablespoons finely chopped ginger
- 1/2 tablespoon finely chopped garlic
- 1-2 green chillies, chopped
- 1 medium onion, finely chopped
- 1/2 cup sweet corn kernels, boiled with turmeric powder
- Salt to taste
- A pinch of turmeric powder
- A pinch of dried mango powder
- 1/4 teaspoon dried fenugreek leaves (kasoori methi)
- 1 tablespoon butter
- 1/2 teaspoon garam masala powder
- 1 1/2 tablespoons fresh cream + for garnish
- Lachcha parantha to serve
Method
- Boil sufficient water in a deep pan. Keep a bowl of iced water ready. Once the water in the pan begins to boil, add spinach leaves and boil for 1 minute. Drain the leaves and put in a strainer so that excess hot water drains away and then transfer into the bowl of icy water.
- Heat oil in a shallow non-stick pan, add cumin seeds and saute till their colour changes.
- Add ginger, garlic and green chillies, mix and sauté till raw smells disappear. Add onion, mix and sauté till light golden.
- Meanwhile, squeeze the excess water from the spinach leaves, put them into a blender jar and blend to a fine paste.
- Add sweetcorn, salt and turmeric powder, mix well and saute for 1-2 minutes.
- Add the spinach puree and mix well. Rinse the blender jar with ¼ cup water and add to the pan, mix well and cook for 1-2 minutes on high heat or till the mixture thickens.
- Add dried mango powder, dried fenugreek leaf powder and butter and mix well. Add Garam Masala and mix well and switch the heat off. Add fresh cream and mix well.
- Transfer into a serving bowl, drizzle a little cream on the top and serve hot with lachcha paratha.
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