How to make Malai Makai Palak -

Corn kernels cooked in spinach and fresh cream

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Fresh Cream (ताज़ी क्रीम ), Sweet Corn (मकई के दाने)

Cuisine : Indian

Course : Main Course Vegetarian


Malai Makai Palak

Malai Makai Palak Recipe Card

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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 Malai Makai Palak Recipe

  • Fresh Cream 1 cup

  • Sweet Corn boiled 1 cup

  • Spinach 3 medium bunches

  • Oil 2 tablespoons

  • Onions chopped 2 medium

  • Caraway seed (shahi jeera) powder 1/2 teaspoon

  • Garlic paste 1 teaspoon

  • Ginger paste 1 teaspoon

  • Green chillies chopped 3

  • Salt to taste

  • Dry mango powder (amchur) 1 teaspoon

  • Lemon juice 1 tablespoon

  • Kasoori methi dried 1 tablespoon

Method

Step 1

Blanch palak leaves in plenty of boiling water for a minute or two, drain and refresh in ice-cold water. Make a puree.

Step 2

Heat the boiled corn in half a cup of water. Heat oil in a pan, add caraway seeds and stir-fry till it changes colour. Add onions and cook till golden brown.

Step 3

Add ginger and garlic pastes and sauté. Add green chillies and stir-fry for ten seconds. Add corn, palak puree, salt and amchur powder. Mix and cook for two minutes.

Step 4

Add fresh cream and simmer till the desired consistency is reached. Take off the heat and add lemon juice. Sprinkle roasted crushed kasuri methi.

Step 5

Mix and serve immediately.

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MasterChef Sanjeev Kapoor

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.