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.

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Palak Baby Corn Subzi recipe - How to make Palak Baby Corn Subzi

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Preparation Time: 10 mins Cooking Time: 4 mins Total Time: 14 mins Makes 3 servings
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Ingredients

3/4 cup spinach purée
3/4 cup sliced and blanched baby corn
1 tsp oil
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1/2 cup finely chopped onions
1/2 tsp ginger (adrak) paste
1 tsp green chilli paste
1 1/2 tsp garlic (lehsun) paste
1/4 tsp dried fenugreek leaves (kasuri methi)
1 tsp coriander (dhania) powder
1/2 cup low-fat milk (99.7% fat-free)
salt to taste

Method

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.