Palak corn

Name: Palak corn
Total time: 2400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 250 gms spinach; 100 gms corn; 1 cup tomato (chopped); 1 cup onion (chopped); 1/4 cup ginger garlic paste; to taste Salt; 1/4 tbsp haldi/turmeric powder; 1/2 tsp kitchen king masala; 2 tbsp oil; 1/2 tsp coriander powder; 1/3 tsp garam masala; as needed Water

Mamta Joshi @cook_29077565

Palak Corn is a delicious Indian curry where fresh corn kernels are cooked in a spinach gravy. It is a healthy dish which goes with roti or paratha. Here is how to make it.

#cookwithchatpatifoodblogger

Palak Corn is a delicious Indian curry where fresh corn kernels are cooked in a spinach gravy. It is a healthy dish which goes with roti or paratha. Here is how to make it.

#cookwithchatpatifoodblogger

Mamta Joshi @cook_29077565

Palak Corn is a delicious Indian curry where fresh corn kernels are cooked in a spinach gravy. It is a healthy dish which goes with roti or paratha. Here is how to make it.

#cookwithchatpatifoodblogger

Palak Corn is a delicious Indian curry where fresh corn kernels are cooked in a spinach gravy. It is a healthy dish which goes with roti or paratha. Here is how to make it.

#cookwithchatpatifoodblogger

Saved

Ingredients

40 mins

4 servings

250 gmsspinach
100 gmscorn
1 cuptomato (chopped)
1 cuponion (chopped)
1/4 cupginger garlic paste
to tasteSalt
1/4 tbsphaldi/turmeric powder
1/2 tspkitchen king masala
2 tbspoil
1/2 tspcoriander powder
1/3 tspgaram masala
as neededWater

Saved

Steps

40 mins

1

Take a pan fill it with water for blanching spinach.
2

After blanching make paste of it.
3

If using frozen corns put it in hot water for 5 mins.
4

Take a wok put oil in it.
5

Add ginger garlic paste in it. Saute it for a min. And add chopped onions in it.
6

Now add chopped tomatoes in it, then add the spices and mix it well.
7

When the masala releases oil add the spinach puree and corns in it.
8

On medium to low flame cook it for 5 mins.
9

Spinach corn is ready serve it hot with roti, paratga, rice or naan.