Can a highly nutritional food come in an indulgence category too. With Palak corn, it might just be the case. Made with spinach leaves for the base gravy and topped with golden corn, the green and yellow of this dish brings out an appetizing contrast of colours.
Pureed palak by itself will make for a bland gravy. Instead you can spice it up with an all purpose onions and tomatoes paste along with roasted cumin. To give it a nice crunch you can add melon seeds to the gravy after everything has blended so that the seeds don’t fully convert into a paste but maintain some crunchiness. If you want to make a rich gravy, especially when you have guests coming over, you can add cashews and almonds when you are making the puree. This adds both to the taste and texture. If not, you can leave it out.
You can add baby corn instead of regular corn which gives a restaurant like feel to the dish.
Palak Corn Sabji
- Palak Leaves 250 grams
- Sweet Corn 1 cup (Boiled)
- Onion 1
- Tomatoes 2
- Green Chilli 1
- Ginger ½ inch
- Garlic Pods 4
- Garam Masala Powder ½ teaspoon
- Turmeric Powder ¼ teaspoon
- Red Chilli Powder ½ teaspoon
- Salt ¼ teaspoon or as per taste
- Cashew Nuts 10
- Melon Seeds 1 tablespoon
- Water as needed
- Cold Water 3 cups
- Fresh Cream 1 tablespoon
- Oil 2 tablespoon
Soak the cashew nuts and melon seeds in ¼ cup of water for about 30 minutes.
Wash and Chop the palak leaves. Heat ½ cup water in a pan and then add the palak leaves. Keeping the flame high, cook for 3 to 4 minutes. Then immediately strain the hot water and the spinach to ice cold water. This process is called blanching and keeps the color of the spinach greeen.
Blend it with a hand blender to a smooth puree. Grind together the onion, soaked Cashewnuts and melon seeds to a paste.
Now, To blanch the tomatoes, In a pan, heat 2 cups of water. Bring to a boil, add the tomatoes and cover with a lid. You can skip this step if you want to peel the tomatoes using a knife, but blanching makes the peeling easier.
Shut off the flame and let them stand for 5 minutes. Remove and quickly add to the cold water.
In a couple of minutes, the skin will begin to peel off. Remove from the water and peel off the skin.
Add it to a mixer jar along with the green chilli, ginger and garlic pods. Blend to a smooth paste.
To prepare the base for the Palak, heat 2 tablespoon oil in a non-stick pan.
Keep the flame low to medium.
Add the onion paste and saute for about 5 minutes, till slight color changes.
Add the tomato puree. Stir fry, till the mixture looks well fried and leaves oil.
Season with salt, red chilli powder, turmeric powder and garam masala powder.
Add the palak puree and cover with a lid.
Let it simmer for 7 to 8 minutes on low heat.
Lastly, add the boiled corn and let it also cook for a couple of minutes.
Garnish with fresh Cream and give a final whisk before shutting off the flame.
Serve with roti, parathas, Naan etc.
One of the easily looked over part of the dish is blanching the spinach to make it ready for the puree. Blanching has to be done right so that the final dish gets its rich green colour. If the paalak is over-cooked then the dish turns into a dark-green blackish gravy which may still taste good but not look as great. To blanch the spinach, first boil the water and drop the leaves in it for just a few minutes until they wilt. Immediately put the leaves in ice cold water to bring down their temperature which arrests the cooking and prevents the colour from changing further.
There are three to four common variations to this recipe where the spinach gravy remains the same but the toppings change. Other than corn paneer is a popular topping which gives the tasty and all-time-favourite dish of Palak Paneer. Other than this, Paneer can be replaced with soy chunks or nutri nuggets. This makes a favourite recipe for people who are watching their weight. Last but not the least, the versatile potato also makes its way into a dish. Many people say that when you are at your wits end on what to cook, you can always find something to make with a potato. In this dish, cooked and browned potato chunks replace cork to make a version of aaloo palak.
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