Palak, Methi and Corn Subzi
by Tarla Dalal
palak methi and corn sabzi recipe | palak methi makai | palak methi makai sabji | with step by step images.
healthy palak corn sabzi is a nutri packed sabzi which can be served as a daily fare. Learn how to make palak methi makai sabji.
palak methi and corn sabzi is made from simple ingredients like palak, methi, sweet corn kernels, white gravy and Indian spices.
To make palak methi and corn sabzi, first make the white gravy. Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes or till they turn translucent. Add the ginger, garlic, green chillies and cashew nuts and sauté on a medium flame for 1 minute. Cool slightly and blend in a mixer to a fine paste using 2 tbsp of water. Add the curds and salt and mix well. Keep aside. Then to make sabzi Heat the oil and saute the cardamom, cloves and bayleaf. Add the white gravy and sauté on a medium flame for another minute. Add the spinach, fenugreek, sweet corn, little salt and ½ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the garam masala, mix well and cook on a medium flame for another 30 seconds. Serve hot.
This palak methi and corn sabzi is loaded with ingredients that can give you these essential nutrients. vitamin A, Vitamin C, iron, folic acid, magnesium and phosphorus are some nutrients you gain from this nourishing fare. Both vitamins are antioxidant boost which help to build your immunity to diseases and iron and folic acid are key nutrients to prevent anaemia and ensure a proper supply of oxygen in the body.
With around 100 calories and 10.6 g of carbs, palak methi makai is a healthy addition to our meals. With the use of oil being restricted, it can be enjoyed by those aiming at a healthy heart too.
All through the nine months of gestation, a pregnant woman needs a good amount of protein, folic acid and iron to ensure your good health as well as the baby’s. This healthy palak corn sabzi is a wise choice for them too.
Not only that, the fenugreek, spinach and curds also contribute their distinctive flavour to this palak methi makai sabji, making it a lip-smacking dish that you will thoroughly relish.
Tips for palak methi and corn sabzi. 1. Wash the spinach and methi very well to get rid of all the dirt. 2. The white gravy can be made in advance when time permits and it can be refrigerated and thawed and used later
Enjoy palak methi and corn sabzi recipe | palak methi makai | palak methi makai sabji | with step by step and video below.
Palak, Methi and Corn Subzi recipe - How to make Palak, Methi and Corn Subzi
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For Palak , Methi and Corn Subzi
1 cup blanched and chopped spinach (palak)
1/2 cup chopped fenugreek (methi) leaves
1/2 cup boiled sweet corn kernels (makai ke dane)
1 tsp oil
3 cardamoms (elaichi)
2 cloves (laung / lavang)
1 bayleaf (tejpatta)
salt to taste
1/2 tsp garam masala
For The White Gravy
2 tsp oil
1 cup chopped onions
1 tsp finely chopped ginger (adrak)
1 tsp finely chopped garlic (lehsun)
1/4 tsp finely chopped green chillies
1 tbsp broken cashew nuts (kaju)
1/2 cup whisked curds (dahi)
salt to taste
For Serving With Palak , Methi and Corn Subzi
whole wheat (gehun) parathas
For the white gravy
- For the white gravy
- Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes or till they turn translucent.
- Add the ginger, garlic, green chillies and cashewnuts and sauté on a medium flame for 1 minute. Remove and keep aside to cool slightly.
- Blend in a mixer to a fine paste using 2 tbsp of water.
- Transfer the paste into a bowl, add the curds and salt and mix well. Keep aside.
How to proceed
- How to proceed
- Heat the oil in a non-stick kadhai, add the cardamom, cloves and bayleaf and sauté on a medium flame for a few seconds.
- Add the white gravy and sauté on a medium flame for another minute.
- Add the spinach, fenugreek, sweet corn, little salt and ½ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the garam masala, mix well and cook on a medium flame for another 30 seconds.
- Serve hot with whole wheat parathas.
Palak Methi and Corn Subzi (Pregnancy and Calcium & Iron Rich Recipe) Video by Tarla Dalal's Team
| Energy | 119 cal |
| Protein | 3.4 g |
| Carbohydrates | 10.6 g |
| Fiber | 2 g |
| Fat | 6.7 g |
| Cholesterol | 4 mg |
| Vitamin A | 2531.3 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 0.4 mg |
| Vitamin C | 18.1 mg |
| Folic Acid | 60.9 mcg |
| Calcium | 125.3 mg |
| Iron | 1.6 mg |
| Magnesium | 50.3 mg |
| Phosphorus | 75.8 mg |
| Sodium | 34.9 mg |
| Potassium | 191.3 mg |
| Zinc | 0.5 mg |
I prepared this yummy subzi several times and my husband and son liked it very much. Green leaves used here is an added advantage of this subzi with sweet corn which helps intake of more fibers as well as it is good for improving hemoglobin level. In fact both of them insist me to prepare this subzi for chapathi, than any other leafy subzi.
palak, methi and corn subzi.. creamy subzi.. with a white gravy base.. and with flavour ful methi leaves... The subzi is mildly spiced.. I enjoyed this subzi with hot rotis..
A healthy Indian main course for the entire family....Green and corn and white gravy looked truly eye-appealing....