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.
Palak Baby Corn recipe - How to make Palak Baby Corn
Preparation Time: Cooking Time: Total Time:
Serves 4.
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
How to proceed
- Main Procedure
For the white gravy
- 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
- 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 per serving
| Energy | 288 cal |
| Protein | 6.4 g |
| Carbohydrates | 28.8 g |
| Fiber | 4.4 g |
| Fat | 18 g |
| Cholesterol | 7.5 mg |
| Vitamin A | 4086.8 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.3 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 26.5 mg |
| Folic Acid | 111.8 mcg |
| Calcium | 102.8 mg |
| Iron | 2.8 mg |
| Magnesium | 75.5 mg |
| Phosphorus | 86.9 mg |
| Sodium | 77 mg |
| Potassium | 369.2 mg |
| Zinc | 1 mg |
Outbrain
Spinach based gravy flavored with kasuri methi and cashewnuts and spiced with green chillies. This recipes tastes great without any vegetables. Baby corn gives it the crunch when added.