Makai Palak | Sanjeev Kapoor Khazana

A delicious and flavourful dish perfect for lunch and dinner.

MAKKAI PALAK

Ingredients

2 medium spinach bunch, washed and de-stemmed
1 tbsp oil
1 tsp cumin seeds
1½ tsps finely chopped ginger
½ tbsp finely chopped garlic
1-2 green chillies, chopped
1 medium onion, finely chopped
½ cup sweet corn, boiled with turmeric powder
Salt to taste
A pinch of turmeric powder
A pinch of dried mango powder (amchur)
¼ tsp dried fenugreek leaves (kasuri methi)
1 tbsp butter
½ tsp Tata Sampann Garam Masala
1½ tbsps fresh cream + for drizzling
Laccha parantha to serve

Method

1. Boil sufficient water in a deep pan, add the spinach leaves and boiled for 1 minute. Strain and immediately transfer into ice cold water.
2. Squeeze the excess water and blend to a fine paste. Set aside.
3. Heat oil in a non-stick shallow pan, add cumin seeds and cook till the seeds change colour.
4. Add ginger, garlic, green chillies and sauté for a few seconds.
5. Add onion and sauté well. Cook till translucent. Add sweet corn, salt,turmeric powder and mix well. Cook for 1-2 minutes.
6. Add the spinach puree and mix well. Add a little water and mix well. Cook for 1-2 minutes on high heat.
7. Add amchur powder, kasuri methi, and butter. Mix well. Add Tata Sampann Garam Masala, and mix well. Switch the heat off.
8. Add fresh cream and mix well. Transfer into a serving bowl.
9. Drizzle a little cream for garnish. Serve hot with laccha parantha.

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