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Spinach and corn are two wholesome and economical greens that may be simply cooked collectively to make a hearty and spicy curry.
Palak Makai Malai is a scrumptious and wholesome dish that’s made with spinach, corn and butter. It’s a excellent facet dish for any meal.
This dish could be served with rice or roti. You too can make it as a facet dish for chapati or paratha. Palak Makai Malai will likely be prepared in simply quarter-hour you probably have all of the components prepared.
Palak Makai Malai (Spinach Corn Curry) Recipe
Spinach and corn are two wholesome and economical greens that may be simply cooked collectively to make a hearty and spicy curry.
Components for Palak Makai Malai (Spinach Corn Curry)
- 200 g Spinach
- 1 1/2 tblsp Oil
- 3 tblsp Onion chopped
- 1 1/2 tsp Ginger Garlic Paste
- 1/3 cup Candy Corn Kernels
- 1 tsp Garam Masala Powder
- 1 tsp Cumin Powder
- 1 tsp Crimson Chilli Powder
- 1 tsp Salt
- 1 tblsp Butter
- 3 tblsp Cream
- 1 tblsp Coriander Leaves chopped
How you can make Palak Makai Malai (Spinach Corn Curry)
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Discard the spinach stems and wash the leaves in a number of adjustments of water.
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Drain and chop roughly.
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Boil the spinach leaves in 1/2 cup of water for 3 minutes.
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Drain and preserve apart until cool.
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Mix to a easy paste.
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Warmth oil in a pan over reasonable warmth.
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Add onion and saute for two minutes.
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Add ginger garlic paste and stir for two minutes.
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Add the spinach and saute for two minutes.
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Add corn and saute once more for two minutes.
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Add the masala powders and salt. Stir.
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Add butter and stir.
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Combine in cream and stir for 45 to 60 seconds.
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Take away from warmth.
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Garnish with coriander leaves.
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Serve sizzling.
Picture through Moti Mahal
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