Palak Baby Corn Subzi
by Tarla Dalal
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This is a low cal version of palak paneer in which I have used baby corn instead. Baby corn apart from being low in calories and fat as compared to other vegetables also imparts a crispy texture to the subzi.
- Heat the oil in a deep non-stick pan and add the cumin seeds.
- When the seeds crackle, add the asafoetida, onions, ginger paste, green chilli paste and garlic paste and sauté on a medium flame for 1 minute.
- Add the dried fenugreek leaves, coriander powder and 1 tbsp of water, mix well and cook on a medium flame for 1 minute.
- Add the spinach purée, milk, babycorn and salt, mix well and cook on a medium flame for another 1 to 2 minutes, while stirring occasionally.
- Serve hot.
- 3½ cups of chopped spinach after blanching, draining and blending in a mixer gives a smooth purée.
Nutrient values (Abbrv) per serving
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