Skip to main content

Dhaba Style Palak Corn

By
After having classic palak paneer at the dhabas during my time in Delhi. Another palak recipe that I found unique and experimental was Palak Corn.

We usually have a combination of palak with paneer, dal, mushroom, etc but with corn I never thought that it would taste so good. The sweetness of corn goes really well with the bland taste of palak and makes the dish interesting. In case, you do not have paneer it can substitute it in the palak paneer recipe.


This recipe is a complete pack of nutritional values due to the presence of palak and corn, also it is delicious and full of flavours because of the Indian tadka of the spices and garlic. Garnished with some fresh cream and served with hot homemade roti, nan, or jeera rice. This makes me crave for the food at the dhaba every time.


Serves – 4 

Ingredients: 
2 cup palak puree (spinach)
1 large tomato, pureed,
1 large onion, finely chopped,
1 cup of frozen corn,
2 small bay leaves (tej patta)
2 cardamoms (ellachi)
2-3 cloves (lavang)
1-2 cinnamon (dal chini)

For Tempering:
1 tbsp ghee,
2 tsp cumin seeds,
1 whole red chili,
2-3 crushed garlic,


Method: 

  1. To make palak puree, take washed and cleaned palak and chop off the excess stem. Add this palak leaves into hot boiling water and remove immediately within a minute and put them into ice-cold water. 
  2. Once the palak is completely cool down, drain the excess water, and add palak, 3-4 slit green chilies into a mixer jar and grind it into a smooth paste without adding little water if required.
  3. To start with the recipe, heat oil in a pan and add all the khada masala that is jeera, dal chini, lavang, tej patta, ellachi followed by red chilli, finely chopped onion and crushed garlic. Saute the ingredients for 6-7 mins until the onion is cooked.
  4. Add the tomato puree and sauté for another 3-4 mins on a low flame.
  5. Then add the fresh corn and mix well.
  6. Add little water just enough to cook the corn and add salt as per taste, red chilli powder, turmeric powder, and mix well. Cover the pan with a lid and allow the corn to cook.
  7. After the corn is cooked, add palak puree and mix well. Simmer for 5-7 mins.
  8. Now in a separate tadka pan, heat 1 tsp ghee, add jeera, garlic, and red chili. The tadaka for garnishing is ready.
  9. Serve the gravy in a serving bowl and add tadaka over it.


Notes:
Do not overcook, after the palak puree is added as it will change the colour of the palak.



Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thefitdotme

Comments

Post a Comment

Thanks for visiting my blog. I appreciate your feedback and/or suggestions!!

Popular posts from this blog

Low Calorie No-Bake Chocolate Cheesecake

By
As the post title suggests, Low Calorie No-Bake Chocolate Cheesecake, you must be wondering, if there is chocolate and its a cheesecake, how could it be low calorie - well, its not really low calorie, but it would be definitely lower than an actual "cheesecake" :) This cheesecake is a fast track recipe which can be thrown in within a few minutes. I don't follow the classic baked cheesecake method. I've tried earlier and failed. But later I came across the no-bake cheesecake recipe and that became the base for all kinds of cheesecakes that I have prepared earlier. Coming to the ingredients, I don't use cream cheese which is the base for any cheesecake, because, firstly, its very high in calories and secondly its very not easily available here. So see we saved some calories there, with a little price paid on the taste. However, I can bet most people won't be able to make out the difference whether there is cream cheese or something else. I'm preparing...
20 comments
Read more

Authentic Bhajani Chakli | Chakli Recipe | Maharashtrian Chakli Recipe

By
 Chakli is a delightfully scrumptious snack that is often made in India during Diwali festival. Also known as Chakri, these spiral shaped crunchy snacks are made using the perfect blend of lentils and spices. Deep fried to a golden brown perfection, chaklis are lightly spiced with turmeric and chili packing in an explosion of flavors in every bite. Different parts of India have variations of this recipe. For example, in South India, Murukku(Chakli) is made using rice flour and a mild seasoning of salt and asafoetida. In Gujarat, Chakri is made with whole wheat flour or rice flour. In Maharashtra it is made with Bhajani, a special homemade flour. Chakli is easily one of the most popular Indian Diwali snack AKA faral and is best enjoyed with a piping hot cup of tea. What is Bhajani? Traditional Maharashtrian Chakli is made with a special homemade flour of rice and lentils called Bhajani. Rice and lentils are washed, air dried and then dry roasted over slow heat along with cu...
Post a Comment
Read more

Nimki Recipe| Namak Pare Recipe

By
Nimki / Namak pare is a crispy, crunchy, flaky, savory snack. Bengali's call it Nimki but in other parts of India, they also known as Namak pare, Nimkin, Namkin, etc. The recipe calls for very few ingredients, one of them is all purpose flour or maida. To make a batch of crunchy Nimki all you need is proper proportion of ingredients and little patience while frying them. Do give this a try and let me know how it turned out for you.        This is a great tea time snack also and doesn't require a festival to make this. However, during Indian festivities, we tend to make this as one of the savory snack for all to enjoy. Ingredients: 1 cup all purpose flour / maida, 4 tbsp of melted ghee, 1 tsp kalonji / nigella seeds Salt as per taste, Warm water for kneading Oil for deep frying Method: In a mixing bowl, add the flour, salt, kalonji and ghee. Mix everything really well for 1-2 minutes with your hand. The flour should resemble the texture of bread crum...
Post a Comment
Read more