Palak Makai Khaas ( Swadisht Subzian)

Palak Makai Khaas (  Swadisht Subzian)

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Spinach and sweet corn are a great combination in any form – pulao, sandwich, subzi or khaas! This is because they complement each other suitably in texture, colour and flavour making the overall effect very tempting indeed. Here, they come together in a very flavourful desi recipe, along with onions, coconut, kasuri methi and other spices. Serve the Palak Makai Khaas fresh and hot with any Indian bread of your choice, and soak in the tasteful experience.

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Palak Makai Khaas ( Swadisht Subzian) recipe - How to make Palak Makai Khaas ( Swadisht Subzian)

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings (4 serving )
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  1. Blanch the spinach in hot water for 1 minute. Drain and refresh with cold water.
  2. Allow the spinach to cool completely and blend in a mixer to a smooth purée using ¼ cup of water. Keep aside.
  3. Heat the oil in a broad non-stick pan, add the cumin seeds and asafoetida.
  4. When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes.
  5. Add the kasuri methi, desiccated coconut and ginger-green chilli paste, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
  6. Add the spinach purée, corn kernels, cumin seeds powder, salt and ¼ cup of water, mix well and cook on a medium flame for 1 minute.
  7. Serve hot.


Coriander Roti, Jain Kothmir Roti 
Kashmiri Roti 

Nutrient values per serving
Energy129 cal
Protein3.4 g
Carbohydrates16 g
Fiber3.7 g
Fat6.5 g
Cholesterol0 mg
Vitamin A3836.5 mcg
Vitamin B10.1 mg
Vitamin B20.2 mg
Vitamin B30.5 mg
Vitamin C22.4 mg
Folic Acid96.7 mcg
Calcium59.3 mg
Iron1.2 mg
Magnesium0 mg
Phosphorus0 mg
Sodium43.4 mg
Potassium238.7 mg
Zinc0.5 mg

RECIPE SOURCE : Swadisht SubzianBuy this cookbook
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