Thursday, 8 October 2015

MAKAI PALAK / SPINACH CORN CURRY


MAKAI PALAK / SPINACH CORN CURRY

INGREDIENTS

Palak / Spinach leaves
1 bunch
Methi / fenugreek leaves
1 cup
Boiled corn kernels
1 cup
Onion   
1 no
Green chillies
2 – 3 nos
Garlic cloves      
4 – 5 nos
Ginger piece
1 inch
Oil
2 – 3 tbsp
Jeera / cumin seeds
½ tsp
Tomatoes pureed
3 nos
Haldi / turmeric pdr
¼ tsp
Jeera pdr / cumin pdr
½  tsp
Dhania pdr / coriander seeds pdr
1 tsp
Garam masala pdr
½ tsp
Salt
T.T.
Sugar
½ tsp
Lime juice
½ tsp
Fresh cream
3 – 4 tbsp

METHOD:


1.       Blanch and refresh separately the spinach and fenugreek leaves.

2.       Put them together and grind them to a smooth paste.



3.       Separately grind together the onion, green chillies, ginger and garlic to a smooth paste.



4.       Heat oil, add jeera and the ground onion paste.


5.       Saute till the paste browns and oil leaves sides.


6.       Pour in the pureed tomatoes.


7.       Again saute till the tomatoes are cooked and it leaves out oil.



8.       Now add in the haldi, jeera pdr, dhania pdr, garam masala pdr and fry the masalas along with the onion and tomato.


9.       Now pour in the blanched spinach puree.



10.   Mix and add in the corn kernels.


11.   Season with salt, add in sugar and lime juice.


12.   Drizzle fresh cream on top to get a creamy texture to the gravy.



13.   Serve hot along with Indian breads. 





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