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|Serves||Preparation Time||Cooking Time|
- 2 cups spinach blanched and pureed
- 10-12 pieces of baby corn
- 1 big onion finely chopped
- 1 big tomato finely chopped
- 2 tsp Ginger garlic paste
- 4 green chillies slit length wise
- 1 tsp garam masala
- Salt to taste
- 1 tsp Oil
- 1 tsp cumin seeds
To blanch Spinach
Clean and wash spinach leaves thoroughly.
Fill a pan with water, add the spinach leaves and bring it to a boil. Boil for 20 to 25 mins. Press the spinach leaves gently down with a spatula during the process.
Once the leaves have completely sagged into the water, remove the leaves out and grind them for puree.
Don’t throw the water in which you boiled the spinach away. This is your spinach broth and use it while cooking.
Palak Baby Corn
Pressure cook the baby corn to 3 whistles along with a little salt and turmeric powder
Chop the cooked baby corn into small cylinders.
In a pan, saute the chopped onion, green chillies and tomatoes in a little oil and add the ginger-garlic paste once the onion turns a little translucent.
Pour the pureed spinach and salt into the pan and cook till the spinach mixture solidifies a little.
Now, to this mixture add the baby corn and garam masala and fry for a minute.
Pour in a little spinach broth to get the desired consistency.
Bring the mixture to boil and take off the heat.
Garnish with coriander leaves and serve.
|Calories||80 K cal|