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MAKAI PALAK

Fresh corns cooked in a spincach based gravy

Preparation Time : 10-15 minutes

Cooking Time : 20 minutes

Servings : 4

INGREDIENTS

American corn kernels, boiled

1/2 cup

Spinach, chopped

2 large bunches

Oil

1 tablespoon

Onions, chopped

2 medium

Garlic paste

2 teaspoons

Green chillies, chopped

2

Ginger, cut into thin strips

1 inch piece

Red chilli powder

1/2 teaspoon

Turmeric powder

a pinch

Dry mango powder (amchur)

1/2 teaspoon

Salt

to taste

Yogurt

1/4 cup

Garam masala powder

1/2 teaspoon

Kasoori methi , roasted and powdered

1/2 teaspoon

METHOD
Blanch spinach in boiling water for a minute. Drain and refresh in chilled water. Drain and puree in a blender. Heat oil in a kadai. Add onion and sauté till lightly browned. Add garlic paste and stir. Add green chillies, ginger strips and sauté till browned. Add red chilli power, turmeric powder, amchur and stir. Add spinach puree and stir to mix well. Add corn and salt and stir. Add yogurt, garam masala powder and roasted kasoori methi powder. Stir and take off the heat. Serve hot with chapatti or parantha.

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