Delicious Corn Palak Recipe | yummyfoodrecipes.in By, 2017-05-19 Delicious Corn Palak Recipe | yummyfoodrecipes.in Discover the taste of Delicious Corn Palak Recipe.This dish is tasty, yummy, and healthy Prep Time: 15min Cook time: 20min Ingredients: 1 cupboiled sweet corn kernels (makai ke dane),1/2 cuponion paste,1/2 cuptomato pulp,1/4 tspturmeric powder (haldi),2 tspcoriander-cumin seeds (dhania-jeera) powder,1/4 tspgaram masala,1 tbspoil,saltto taste,1/2 cuplow-fat milk , 99.7% fat-free, For The Spinach Puree 1 cupchopped spinach (palak),2 tspdried fenugreek leaves (kasoori methi),1/2 tspsugar,1/2 cupchopped coriander (dhania),3garlic (lehsun) cloves,2green chilies,1inch ginger (adrak), Instructions: For the spinach puree In a deep pan add the spinach, dried fenugreek leaves, sugar, and ¼ cup of water, mix it well and cook on a medium flame for few seconds and switch off the flame, keep it aside to cool. In a blender add the spinach mixture, coriander, garlic, green chilies, and ginger and keep it aside. How to proceed Heat the oil in a non-stick pan, add the onion paste and fry on a medium flame for 1 to 2 minutes and add the tomato pulp and fry on a medium flame for few seconds. Add the turmeric powder, coriander-cumin seeds powder, garam masala,mix it well and cook on a medium flame for 1 minute. Add the prepared spinach puree, mix it well and cook on a medium flame for 1 minute and add the salt and milk, mix it well and cook on a medium flame for 1 to 2 minutes. Add the sweet corn kernels, mix it well and cook on a medium flame for 1 minute. Switch off the flame and serve it hot with beetroot paratha. Nutrient values per serving Energy 97 k cal Protein 2.1 gm Carbohydrates 12.2 gm Fat 2.0 gm Vitamin A 1332.3 mg Vitamin C 22.1 mg Iron 0.7 mg Folic Acid 40.2 mg Meghna Nath

Delicious Corn Palak Recipe

Delicious Corn Palak Recipe

Corn Palak is a delicious combination of corn, spinach, and various spices. This dish is tasty, spicy, slightly sweet, and has a perfect flavor combination. This dish has a nice color and also a creamy texture. This is very healthy and perfect for lunch or dinner. Let’s follow this recipe.

Ingredients

  • 1 cupboiled sweet corn kernels (makai ke dane)
  • 1/2 cuponion paste
  • 1/2 cuptomato pulp
  • 1/4 tspturmeric powder (haldi)
  • 2 tspcoriander-cumin seeds (dhania-jeera) powder
  • 1/4 tspgaram masala
  • 1 tbspoil
  • saltto taste
  • 1/2 cuplow-fat milk , 99.7% fat-free

For The Spinach Puree

  • 1 cupchopped spinach (palak)
  • 2 tspdried fenugreek leaves (kasoori methi)
  • 1/2 tspsugar
  • 1/2 cupchopped coriander (dhania)
  • 3garlic (lehsun) cloves
  • 2green chilies
  • 1inch ginger (adrak)

Directions

For the spinach puree

  • In a deep pan add the spinach, dried fenugreek leaves, sugar, and ¼ cup of water, mix it well and cook on a medium flame for few seconds and switch off the flame, keep it aside to cool.
  • In a blender add the spinach mixture, coriander, garlic, green chilies, and ginger and keep it aside.

How to proceed

  • Heat the oil in a non-stick pan, add the onion paste and fry on a medium flame for 1 to 2 minutes and add the tomato pulp and fry on a medium flame for few seconds.
  • Add the turmeric powder, coriander-cumin seeds powder, garam masala,mix it well and cook on a medium flame for 1 minute.
  • Add the prepared spinach puree, mix it well and cook on a medium flame for 1 minute and add the salt and milk, mix it well and cook on a medium flame for 1 to 2 minutes.
  • Add the sweet corn kernels, mix it well and cook on a medium flame for 1 minute.
  • Switch off the flame and serve it hot with beetroot paratha.
Nutrient values per serving
  • Energy 97 k cal
  • Protein 2.1 gm
  • Carbohydrates 12.2 gm
  • Fat 2.0 gm
  • Vitamin A 1332.3 mg
  • Vitamin C 22.1 mg
  • Iron 0.7 mg
  • Folic Acid 40.2 mg

Meghna Nath

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