Delicious Corn Palak Recipe

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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.

• 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