Palak Baby Corn
by Tarla Dalal

The versatile palak, a favourite in North Indian households, can be used in a variety of preparations such as raita, soup, gravy and kofta! Here it combines with corn, to delight your senses.

This recipe has been viewed 31263 times

5/5 stars 100% LIKED IT
1 REVIEW ALL GOOD

Palak Baby Corn recipe - How to make Palak Baby Corn

16 baby corns, cut into 25 mm. (1") pieces and boiled
1 cup spinach (palak) puree , refer handy tip
3/4 tsp chopped garlic (lehsun)
1 tsp grated ginger (adrak)
1 tsp dried fenugreek leaves (kasuri methi)
3/4 tsp garam masala
1 tsp sugar
1/4 cup fresh cream
1/4 cup finely chopped tomatoes
1/2 tsp black salt (sanchal)
2 tbsp oil
1 tbsp butter
salt to taste

For the white gravy
1 cup sliced onions
10 cashewnuts (kaju)
2 tbsp melon seeds (charmagaz)
3 green chillies

Method

For the white gravy

Combine all the ingredients with 1½ cups of water and simmer for about 15 minutes.
Cool and blend to a smooth paste in a mixer. Keep aside.

How to proceed

Heat the oil and butter in a pan and add the ginger, garlic and tomatoes to it.
Sauté for sometime and then add the white gravy, spinach purée, black salt and salt. Cook till oil separates from the gravy.
Add the baby corn, dried fenugreek leaves, garam masala, sugar and cream and bring to a boil. Serve hot.

Nutrient values (Abbrv) per serving