Meena's Taste Mantra

Makai Palak - delightful combination of Spinach and Corn in gravy style!

Makai Palak is a beautiful recipe both in terms of how it looks as well as its taste. And the best part is it is very healthy too! A great way to ensure the healthy Palak | Spinach gets relished by all!

We love this Makai Palak and this is a must once in a month! When we get fresh corn, Amma makes this recipe for sure. Appa loves this and even a second helping is taken gladly!

Be it Roti | Paratha| Puri | Rice | Biryani | Pulav, this Makai Palak tastes awesome. The aroma is so refreshing and you cannot just help yourself from licking your fingers as you relish this!

INGREDIENTS

2 cups Makai | Corn, boiled
3 Tomatoes, roughly chopped
A pinch Sugar
4 Green Chillies
1 tsp Adrak | Ginger, finely chopped
1 Lemon's Juice
1/3 tsp Garam Masala
1/2 tsp Haldi | Turmeric Powder
1/4 cup Milk
To taste Salt
For Palak
500 gms Palak | Spinach
A pinch Haldi | Turmeric Powder
1/3 tsp Sugar
4 cups Chilled Water
For Tempering
1 tblsp Oil
1 tblsp Homemade Butter
3 Lavang | Cloves
3 Green Elaichi | Cardamom
1 Tej Patta | Bay Leaf
1" Dalchini | Cinnamon
1 tsp Jeera | Cumin Seeds

METHOD

Preparing Palak

Keep a bowl with chilled water ready.
Cut any thick stem and discard the wilted palak. Wash palak twice thoroughly in clean water.
To blanch the palak, heat sufficient water in a pan and mix sugar and haldi in it. The sugar helps to retain the fresh colour of palak.
When water starts to boil, add palak and blanch for about 30 seconds.
Immediately drain the palak from the pan and place it in the bowl of chilled water. This is again to prevent the palak from cooking further and thus preserve its lovely colour.
Puree the palak to a smooth paste and keep aside.

In a blender add tomatoes, green chillies and ginger and make a smooth paste.
In a non stick kadhai, heat oil and butter. Add jeera, lavang, dalchini, elaichi and bay leaves and saute on medium flame till the jeera becomes golden brown.
Add tomato-green chilli-adrak paste and haldi and mix well. Saute till the tomato paste becomes a bit thick and starts leaving the oil from the sides.
Add palak puree and boiled corn and mix well.
Crush kasuri methi between your palms and add the same to the Makai Palak. Mix well and let the gravy simmer for 2 minutes on low flame.
Add salt, sugar and garam masala. Mix well,
Add milk and combine. Let this simmer for just about a minute. Switch off the gas.
Add lemon juice and mix well.
Serve hot with any Paratha | Roti | Rice.

We relished this delicious and healthy Makai Palak along with Khooba Roti and Jeera Rice.

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.