|baby corn palak|
2 large onions
1 green chili
1 teaspoon ginger garlic paste
1/2 teaspoon turmeric powder(haldi)
1 teaspoon garam masala
1 teaspoon kasuri methi
1 teaspoon coriander powder(dhania)
1/2 teaspoon dry mango powder(aamchoor)
1/2 teaspoon black salt(kaala namak)
1/2 teaspoon cumin powder(jeera)
1/2 teaspoon cumin seeds
1/2 teaspoon asafeotida(hing)
2 tablespoon ghee
salt according to taste
Boiled corn kernels
Blanch baby corns in boiling salt water for 5 minutes and keep them aside
|Blanching baby corns|
Wash and clean spinach properly, Boil/blanch it, Ground the boiled spinach into puree.
Ground the onions and chili into a fine paste.
In a kadahi heat ghee and add hing & jeera. When the seeds starts to crack, add the onion paste and saute it for 2-3 minutes on medium flame.
When the paste starts to leave the sides of the kadahi ,add the spinach puree and mix well. Let it cook on low flame for 10 minutes.
|Cooking palak puree|
Cut the baby corns into half length wise. Add them to this gravy and let them cook in it for 5 minutes on medium flame. Adjust the consistency of the gravy according to desire.
Finally garnish it with corn kernels and enjoy with roti or bread of choice!!
Baby corn palak is ready.....