Friday, 15 August 2014

CORN PALAK

CHEF BB
          Corn Palak  is an Indian dish consisting of spinach and CORN in a thick curry (gravy) sauce based on pureed spinach. It is a popular vegetarian dish in India and full of vitamin A. From the state of milk and wheat PUNJAB.
          Corn Palak  is one type of saag (leafy vegetable), which can also be made with mustard leaves.

CORN PALAK

INGREDIENT

800 gms                                 Spinach, puree
200 Gms                                Corn, boiled and frozen
3 – 4 nos                                Green chillies, slitted
50 gms                                   onion finely chopped
3 gms                                     whole spice
1 tbsp                                     coriander pd
1 tsp                                        garam masala pd
¼ tsp                                                kasoori methi Pd (dry fenugreek leaf)
1 tsp                                        Garlic, finely chopped
1 tsp                                        ginger, chopped finely
2 tbsp                                     butter, cooking
1 tsp                                        refined oil
½ tsp                                                Cumin seeds     
½ tsp                                                Salt   to taste
2 tbsp                                     Fresh cream      

MOP

          Remove spinach leafs and wash it thoroughly in plenty of water about 5 to 6 times. Add a little water, salt, and sugar blanch it for 5 mins with green chili. Drain it and prepare a fine puree of spinach. Open the frozen corn and keep it in water. Keep it aside. Now heat butter and oil in a pan add whole spice and cumin seeds to it and let it crackle. Add finely chopped ginger garlic and onion sauté it till onions raw flavor goes off without changing the color. Now add coriander Pd, garam masala Pd. Now add spinach puree and cook it till leaves oil. Add Corn . Now adjust the seasoning. Cook it for 5 to 6 minutes on moderate flame. Then finish with kasoori methi Pd and 3/4th cream. Serve it hot with roti, chapatti, Nan with the garnish of cream.
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