Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 25 minutes
Course: Main course | Servings: 4
Difficulty level: Easy
Ingredients
For the sabzi
- 340 g Spinach / palak, raw, washed thoroughly and destemmed
- 140 g Maize kernels sweet, Fresh, raw, kernels
- 80 g Onion, chopped
- 80 g Tomato, hybrid, raw, chopped
- 16 ml Cow Ghee
- 2 g Cumin seed / jeera
- 8 g Garlic, finely chopped
- 4 g Green chillies, finely chopped
- 8 g Ginger, fresh, finely chopped
- 1.2 g Turmeric / haldi
- 4 g Coriander seeds - whole / ground, powdered
- 1.6 g Dried chillies, powdered
- 4 g Salt
- 1.2 g Garam Masala
- 2 g Kasuri methi, crushed
To serve, optional
- 20 ml Cream, fresh
Instructions:
Prepare the palak
- Blanch palak in boiling water for 1 minute. Transfer immediately to cold water. Drain and blend into a coarse puree. A slightly textured puree works better than a completely smooth one.
Cook the corn
- Boil or steam the sweet corn until tender (about 5–7 minutes). Drain and keep aside.
Prepare the masala
- Heat ghee in a kadhai. Add cumin seeds and allow them to crackle.
- Add onion and sauté until light golden.
- Add ginger, garlic, green chilli, tomatoes, turmeric, coriander powder and red chilli powder. Cook for 5-6 minutes until the tomatoes turn soft and the oil begins to separate.
Make the sabzi
- Add the spinach puree and mix well. Cook on medium heat for 5–6 minutes.
- Add boiled corn, salt and kasuri methi. Cook for 2-3 minutes.
- Add garam masala and half the cream. Mix and turn off the flame.
To serve
- Transfer to a serving bowl. Top with the remaining cream. Serve hot.
Nutrition (Per Serving)
Calories: 125 kcal | Protein: 4.3 g | Carbohydrates: 11.5 g | Fat: 6.7 g | Fiber: 5.1 g