Corn Palak Video by Tarla Dalal

Widely available and full of nutrients, spinach makes a colourful and flavoursome companion to corn.

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Makes 4 servings

Ingredients

1 cup boiled sweet corn kernels (makai ke dane)
1/2 cup onion paste
1/2 cup tomato pulp
1/4 tsp turmeric powder (haldi)
2 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp garam masala
1 tbsp oil
salt to taste
1/2 cup low-fat milk , 99.7% fat-free

For The Spinach Purée (makes Approx. 3/4 Cup)

1 cup chopped spinach (palak)
2 tsp dried fenugreek leaves (kasuri methi)
1/2 tsp sugar
1/2 cup chopped coriander (dhania)
3 garlic (lehsun) cloves
2 green chillies
25 of ginger (adrak)

For Serving

phulkas or parathas

Method 
For the spinach purée

1. Combine the spinach, dried fenugreek leaves ,sugar and ¼ cup of water, mix well and cook on a medium flame for few seconds.
2. Allow it to cool completely and grind it in a mixer to a smooth purée along with coriander, garlic, green chillies and ginger. Keep aside.

How to proceed

1. Heat the oil in a non-stick pan, add the onion paste and sauté on a medium flame for 1 to 2 minutes.
2. Add the tomato pulp and sauté on a medium flame for few seconds.
3. Add the turmeric powder, coriander-cumin seeds powder, garam masala,mix well and cook on a medium flame for 1 minute.
4. Add the prepared spinach purée, mix well and cook on a medium flame for 1 more minute.
5. Add the salt and milk, mix well and cook on a medium flame for 1 to 2 minutes.
6. Add the sweet corn kernels, mix well and cook on a medium flame for 1 minute.
7. Serve hot with phulkas or parathas.

Corn Palak