Spinach/Palak are green leafy vegetable that is filled with anti-oxidants . It is a wholesome food that is also tasty. It is the powerhouse of phyto nutrients and have immunity building properties. Just 100gms of spinach contains about 25% of our daily requirement of Iron. Regular consumption of Spinach helps to avoid life style related problems. Another important ingredient used in this recipe is 'Makai/Bhutta' or sweet corn kernels. The delicious seeds are gluten free and are high source of flavanoids and minerals like zinc, magnesium and copper.
'Makai Palak' is now becoming increasingly popular in restaurant menus. Sweet corn kernels/ Bhutta in a rich spinach gravy with mild Indian spices is a meal by itself . This dish tastes best when Spinach are in season. Make the most out of Spinach and add it to your daily diet .
Makai Palak :
Preparation time: 10 minutes
Cooking time : 45 minutes
Serves : 4
Special Equipment : Wide pan, ladle, mixer
1 cup =250ml cup
1 bunch spinach/palak ( Washed and chopped)
1 cup sweet corn kernels (boiled)
2 large onion
4 garlic pods
1/2" fresh ginger
1/2 " cinnamon piece
1 teaspoon All Spice powder OR 1/2 teaspoon Garam Masala( adjust according to taste)
1 teaspoon red chilli powder
1/2 teaspoon coriander powder/dhania powder
1/4 teaspoon turmeric powder
1 tablespoon butter/ghee/oil + 1 teaspoon butter to fry the corn kernels
salt to taste
1 tablespoon fresh cream
Few strands of kasuri methi
. Heat butter in a pan and gently fry the corn for 2-3 minutes . Keep it aside.
. Grind tomatoes, onion, garlic, ginger to a fine paste.
. Blanch the spinach and puree them.
. Heat a wide pan with butter over low flame.
. Add the cloves and the cinnamon.
. Now , add the onion-tomatoes mixture.
. Let it cook for 10 minutes in low flame .
. Add turmeric, salt, chilli powder , coriander powder and mix well.
. Add the spinach puree and the all spice powder.
. Cover the pan and simmer for 15 minutes or till the time the oil separates on the sides of the pan.
. Add the butter fried sweet corn kernels/bhutta and cook for another 3-4 minutes, switch off.
Garnish with fresh cream, fried corn and kasuri methi. Your delicious Makai Palak is ready !
I served it along with Amritsari Kulcha.
A wholesome punjabi meal !
The palak will splatter while it cooks, so cook covered.
You can substitute Bhutta with parboiled and cubed potatoes.
You can try other interesting side dishes like Restaurant Style Mix Veg Curry, Palak Paneer, Kala Channa Makhani, Chole Masala ( Delhi Style) , Kongunadu Potato Kurma
Happy Cooking !