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Baby Corn Palak
Author:
EasyRecipes .
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Spinach and baby corn blend with in this scrumptious and nutritious dish. Spinach provides lots of calcium while baby corn provides fibre. To retain the bright green colour of spinach, ensure that you blanch it just for a few minutes and do not over cook it.
Ingredients
- 2 roasted onions , roughly chopped
- 1 tsp grated ginger (adrak)
- 1 slit green chilli , roughly chopped
- ¾ cup blanched spinach (palak)
- 2 tbsp fresh low fat curds (dahi)
- 2 tbsp low fat milk
- 7 to 8 baby corns , blanched and cut into 25 mm. (1") pieces
- a pinch of turmeric powder (haldi)
- 1 tsp dried mango powder (amchur)
- ¼ tsp garam masala
- ½ tsp dried fenugreek leaves (kasuri methi) , roasted
- salt to taste
Instructions
- Heat a non-stick kadhai on a medium flame and when hot, add the onions, ginger and green chillies.
- Dry roast for 2 to 3 minutes while stirring continuously.
- Add the spinach, curds, milk and ½ cup of water and blend in a mixer to a smooth paste.
- Pour the mixture back into the kadhai, add the baby corn, turmeric powder, dry mango powder, garam masala, dried fenugreek leaves, salt and ½ cup of water and bring to boil.
- Simmer for 4 to 5 minutes and serve hot.
Notes
To get ¾ cup of blanched spinach, add 31/2 cups of chopped spinach to a vesselful of hot water and cook for 3 to 4 minutes. Then drain, squeeze out all the water and wash in ice-cold water.
