Makhana Corn Hariyali Saag

Name: Makhana Corn Hariyali Saag
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 bunch spinach leaves; 1 bunch bathua leaves; 1/2 cup sweet corn kernels; 6 garlic cloves peeled and chopped; 2 medium onions chopped; 2 green chillies roughly chopped; 1 cup roasted Makhana(fox nuts); 1 tablespoon ghee; 1/2 teaspoon Salt or to taste; 1 teaspoon lemon juice; 1 teaspoon kitchen king masala; 1 teaspoon red chilli powder; 1/2 teaspoon garam masala; 1/2 teaspoon turmeric powder; 1/2 teaspoon cumin seeds; 2 bay leaves; 1 inch cinnamon stick; 1 teaspoon olive oil

Sanchita Mittal @sm_thechef

Delhi

#goldenapron
#post1
Makhana Corn Bathua Palak Saag is a special green leafy vegetable prepared with roasted fox nuts and corn kernels in spicy spinach leaves and Bathua leaves purée.
This is my innovative version of making saag
This combination is very much loved in my family as it turns out super delicious and healthy. The addition of Phool makhana is s like cherry on the cake.

Sanchita Mittal @sm_thechef

Saved

Ingredients

20 minutes

4 servings

1 bunchspinach leaves
1 bunchbathua leaves
1/2 cupsweet corn kernels
6garlic cloves peeled and chopped
2medium onions chopped
2green chillies roughly chopped
1 cuproasted Makhana(fox nuts)
1 tablespoonghee
1/2 teaspoonSalt or to taste
1 teaspoonlemon juice
1 teaspoonkitchen king masala
1 teaspoonred chilli powder
1/2 teaspoongaram masala
1/2 teaspoonturmeric powder
1/2 teaspooncumin seeds
2bay leaves
1 inchcinnamon stick
1 teaspoonolive oil

Saved

Steps

20 minutes

1

Wash and roughly chop the spinach and bathua leaves.
2

Now blanch them for a few minutes. Let it cool down.
3

Take a mixer grinder jar, add green leafy vegetables mixture and lemon juice, pulse for a few seconds until smooth.
4

Roast the makhane - take olive oil in a fry pan, add makhana and roast it on a medium flame for about 5 minutes until crispy.
Keep it aside.
5

Heat oil in a fry pan, add cumin seeds, bay leaves and cinnamon stick.
6

Sauté for 10 seconds then add garlic, onions and green chillies and stir fry for 5 minutes until translucent.
7

Now add the blanched spinach and bathua purée
Cook for a minute and add salt and all dry spice powders.
8

Mix it well, add half cup of water and bring it to a boil.
9

Add the roasted Makhane and corn kernels and let it simmer for 2-3 minutes until all the aromas is infused into the makhana and corn kernels.
10

Serve hot with your favorite Indian breads like naan, lachha paranthas or makke ki roti and salad.