Recipe Description

#CornPalak #ChefHarpalSingh #NamakShamak
Hello, Sat Sri Akal friends, today I have a very intriguing recipe for you, a very yummy combination of Spinach and Corn. I know you feel that it’s very difficult and who will put in so much effort. But don’t you worry my friends. Just wait and watch as I will show how to simply make this delightful dish at home and surprise your family. Keep smiling and stay tuned…

Corn Palak
Ingredient                             Quantity
Corn Kernel (Blanched)         1 Cup
Spinach puree                        1½ cup.
Oil                                           2-3 tbsp
Cumin seeds                           1 tsp
Ginger chopped                       1 tbsp
Garlic chopped                         1 tbsp
Green chilli chopped                 2-3 no.
Onion chopped                          2 no.
Tomato chopped                        2 no.
Coriander powder                      1½ tbsp
Red chilli powder                       ½ tsp
Garam masala powder              1 tsp
Black salt                                   ½ tsp
Turmeric powder                       ½ tsp
Black pepper crushed               ½ tsp
Salt                                            to taste
Lemon juice                              ¼ no.
Coriander sprig                         for garnish

Method:
• Heat oil in a pan; add cumin seeds and sauté for 1 min.
• Add chopped ginger and garlic, mix well and sauté for 30 sec.
• Add chopped green chillies and sauté for 10 sec.
• Add chopped onion, mix well and sauté for 3-4 min. or till onion are brown in color.
• Add chopped tomatoes and mix well.
• Add salt, mix well and sauté for 1 min.
• Add red chilli powder, coriander powder, garam masala, black salt, black pepper crushed and turmeric powder, mix well and sauté for 3-4 min.
• Add Corn, mix well and sauté for 2-3 min.
• Add spinach puree, mix well and cook for 1 min.
• Add lemon juice and mix well.
• Remove in serving bowl, garnish with coriander spring, sprinkle some black pepper crushed and garam masala on top and serve hot.