How to make Makai Palak - SK Khazana -

Bright emerald green with sunny yellow specs – this spinach and sweetcorn dish is a winner

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Spinach leaves (palak) (पालक के पत्ते ), Oil (ऑइल)

Cuisine : Indian

Course : Main Course Vegetarian

For more recipes related to Makai Palak - SK Khazana checkout Poondu Keerai Massiyal, Palak Paneer Boondi, Sai Bhaji, Palak Corn Potato Bake . You can also find more Main Course Vegetarian recipes like Upvas Batata Bhaji Paneer Capsicum Pacri Nenas Steamed Broccoli With Three Seeds

Makai Palak - SK Khazana

Makai Palak - SK Khazana Recipe Card


Hindi: palak
Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.

Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Makai Palak - SK Khazana Recipe

  • Spinach leaves (palak) washed and stems trimmed 2 medium bunches

  • Oil 1 tablespoon

  • Cumin seeds 1 teaspoon

  • Ginger finely chopped 1 1/2 tablespoons

  • Garlic finely chopped 1/2 tablespoon

  • Green chillies chopped 1-2

  • Onion finely chopped 1 medium

  • Sweet corn kernels boiled with turmeric powder 1/2 cup

  • Salt to taste

  • Turmeric powder a pinch

  • Dried mango powder a pinch

  • Dried fenugreek leaves (kasoori methi) 1/4 teaspoon

  • Butter 1 tablespoon

  • Garam masala powder 1/2 teaspoon

  • Fresh cream 1 1/2 tablespoons + for garnish

  • Lachcha parantha to serve


Step 1

Boil sufficient water in a deep pan. Keep a bowl of iced water ready. Once the water in the pan begins to boil, add spinach leaves and boil for 1 minute. Drain the leaves and put in a strainer so that excess hot water drains away and then transfer into the bowl of icy water.

Step 2

Heat oil in a shallow non-stick pan, add cumin seeds and saute till their colour changes.

Step 3

Add ginger, garlic and green chillies, mix and sauté till raw smells disappear. Add onion, mix and sauté till light golden.

Step 4

Meanwhile, squeeze the excess water from the spinach leaves, put them into a blender jar and blend to a fine paste.

Step 5

Add sweetcorn, salt and turmeric powder, mix well and saute for 1-2 minutes.

Step 6

Add the spinach puree and mix well. Rinse the blender jar with ¼ cup water and add to the pan, mix well and cook for 1-2 minutes on high heat or till the mixture thickens.

Step 7

Add dried mango powder, dried fenugreek leaf powder and butter and mix well. Add Garam Masala and mix well and switch the heat off. Add fresh cream and mix well.

Step 8

Transfer into a serving bowl, drizzle a little cream on the top and serve hot with lachcha paratha.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.