Corn Palak ( Healthy Subzi)
by Tarla Dalal
Added to 118 cookbooks
This recipe has been viewed 197273 times
Widely available and full of nutrients, spinach makes a colourful and flavoursome companion to corn.
- Combine the spinach, dried fenugreek leaves ,sugar and ¼ cup of water, mix well and cook on a medium flame for few seconds.
- Allow it to cool completely and grind it in a mixer to a smooth purée along with coriander, garlic, green chillies and ginger. Keep aside.
- Heat the oil in a non-stick pan, add the onion paste and sauté on a medium flame for 1 to 2 minutes.
- Add the tomato pulp and sauté on a medium flame for few seconds.
- Add the turmeric powder, coriander-cumin seeds powder, garam masala,mix well and cook on a medium flame for 1 minute.
- Add the prepared spinach purée, mix well and cook on a medium flame for 1 more minute.
- Add the salt and milk, mix well and cook on a medium flame for 1 to 2 minutes.
- Add the sweet corn kernels, mix well and cook on a medium flame for 1 minute.
- Serve hot with phulkas or parathas.
Nutrient values per serving
|Energy|| 97 kcal.|
|Protein|| 2.1 gm.|
|Carbohydrates|| 12.2 gm.|
|Fat|| 2.0 gm.|
|Vitamin A|| 1332.3 mcg.|
|Vitamin C|| 22.1 mg|
|Iron|| 0.7 mg|
|Folic Acid|| 40.2 mcg.|
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