How to make Makai Palak - SK Khazana -
Bright emerald green with sunny yellow specs – this spinach and sweetcorn dish is a winner
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 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
Method
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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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 www.sanjeevkapoor.com 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.
