Baby Corn Palak
by Tarla Dalal
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Spinach and baby corn blend with in this scrumptious and nutritious dish. Spinach provides lots of calcium while baby corn provides fibre. To retain the bright green colour of spinach, ensure that you blanch it just for a few minutes and do not over cook it.
Serve with rotis or parathas .
- Heat a non-stick kadhai on a medium flame and when hot, add the onions, ginger and green chillies.
- Dry roast for 2 to 3 minutes while stirring continuously.
- Add the spinach, curds, milk and ½ cup of water and blend in a mixer to a smooth paste.
- Pour the mixture back into the kadhai, add the baby corn, turmeric powder, dry mango powder, garam masala, dried fenugreek leaves, salt and ½ cup of water and bring to boil.
- Simmer for 4 to 5 minutes and serve hot.
- To get 3/4 cup of blanched spinach, add 31/2 cups of chopped spinach to a vesselful of hot water and cook for 3 to 4 minutes. Then drain, squeeze out all the water and wash in ice-cold water.
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