Palak Corn

One vegetarian dish synonymous with Indian cuisine is "Palak Paneer" and we have all eaten it at some point. Infact, I know people who think the only dish one can cook with panner is palak paneer!

As much as I like Palak Paneer, I reached a point where I was bored of it and I wanted to create something different; a dish which would be new for my guests and would also give the good old palak paneer a twist!

Hence, this dish- Palak Corn came into being. Just a couple of stages and what you get is a delicious gravy which definitely gives palak paneer a run for its money.

Serves: 4-5 persons 

 

Ingredients:

 

For the base masala:

Large onion                           1 nos.

Large tomato                         1 nos.

Ginger-garlic paste                2 tsps

Red chilli powder                  1 tsp

Turmeric (haldi) powder       1/4 tsp

Coriander powder                 1/2 tsp

Oil                                         2 tbsps + 1 tbsp

 

For the palak:

Palak leaves (with stalks)  2 bunches

Corn kernels

 

Note- Here, I used frozen and thawed corn kernels because it is easily available. Alternatively you can use tinned corn or buy fresh, whole corn. Take a sharp knife and keeping the corn vertically on the chopping board, just run your knife through it, against the cob. Lightly boil the kernels and use it in the dish.

 

For the tadka:

Whole cumin seeds (jeera)          1 tsp

Butter/Margarine                       2-3 tbsps

 

Garam masala (for garnish)

 

 

Method:

• In a non-stick kadhai, heat 1 tbsp of oil and fry chopped onions with ginger-garlic paste until the raw smell disappears. Add the tomatoes and all the remaining ingredients under "for the base masala". Add little water if required just to loosen the masala.

• Grind this to a fine paste and keep aside.

 

• Chop both the bunches of palak. Reserve 1 bunch of chopped palak in the side and use only 1 bunch for the next step.

• In the same kadhai, without any oil, saute the chopped palak till it wilts and releases all its liquid.

Note- Usually the palak is blanched and then pureed because it is believed that this retains the colour. But I always saute it a little as it gives the dish a nice flavour and the colour still stays lovely and green.

 

• Puree this palak to a fine paste and keep aside.

 

• Next, in the same kadhai, heat 1 tbsp of oil and put the base masala with 1/4th cup water.

• Once this base masala starts to simmer, add the palak puree and mix well until both are incorporated and the entire gravy turns into a nice, green gravy.

• Add the reserved chopped palak and corn and little water if required.

• Check seasoning and add salt.

• Cover and let everything come to a simmer.

• Sprinkle the garam masala and mix well. Turn off the gas.

• On the side, keep a small pan for the tadka. Heat the butter/margarine and crackle the whole cumin seeds. Let it bubble for 2 seconds.

Note- If you are under a diet or have dietary health restrictions and cannot consume butter, just use regular vegetable oil. Though, it is butter which makes this dish Yum Oh!

• Now pour this tadka over the prepared dish.

• Cover it and allow all flavours to mingle.
 
• Dish it out in a serving dish and serve hot with roti or rice.

 

 

 

Happy Cookin' & Keep it stylish!!