Name: Palak Makai
Prep time: 1200 min
Total time: 1200 min
Ingredients: Sweet corn kernels : 1½ cup; Spinach leaves : 2 bunches; Cumin seeds : 1 tsp; Asafoetida : ¼ tsp; Finely chopped onions : ½ cup; Ginger (green chilli paste : 1 ½ tsp); Dried fenugreek leaves : 1 tsp; Roasted cumin seeds : ½ tsp; Red chilli powder : 1 tsp; Oil : 2 tsp; Salt : to taste

Palak Makai

By MalaShenoy

• June 8, 2014

Palak Makai

North Indian Recipe - Palak Makai

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Prep Time 20

Total Time 20

Cuisine North Indian

Servings people

Ingredients

Sweet corn kernels : 1½ cup
Spinach leaves : 2 bunches
Cumin seeds : 1 tsp
Asafoetida : ¼ tsp
Finely chopped onions : ½ cup
Ginger green chilli paste : 1 ½ tsp
Dried fenugreek leaves : 1 tsp
Roasted cumin seeds : ½ tsp
Red chilli powder : 1 tsp
Oil : 2 tsp
Salt : to taste

Instructions

Blanch the spinach in boiling water for 2 to 3 minutes.
Drain and pour cold water to refresh the spinach. Drain again.
Blend the spinach in a mixer to a smooth purée. Keep aside.
Heat the oil in a pan , add the cumin seeds and asafoetida.
When the seeds crackle, add the onions and ginger - green chilli paste and sauté till the onions turn translucent.
Enter Step
Add the corn, roasted cumin seed powder, red chilli powder and salt. Cover the pan and cook for 15 minutes or till the corn is cooked.
Add the fenugreek leaves and sauté for 1 - 2 minutes.
Add the pureed spinach and cook for another 3 - 4 minutes.
Serve hot with roti / puri.