Palak Makai Khaas ( Swadisht Subzian)

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Palak Makai Khaas ( Swadisht Subzian)

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Tarla Dalal

06 December, 2024

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Table of Content

About Palak Makai Khaas ( Swadisht Subzian)

Ingredients

Methods

Nutrient values

Spinach and sweet corn are a great combination in any form – pulao, sandwich, subzi or khaas! This is because they complement each other suitably in texture, colour and flavour making the overall effect very tempting indeed. Here, they come together in a very flavourful desi recipe, along with onions, coconut, kasuri methi and other spices. Serve the Palak Makai Khaas fresh and hot with any Indian bread of your choice, and soak in the tasteful experience.

Ingredients

Main Ingredients

1 1/2 cups boiled sweet corn kernels (makai ke dane)

4 cups chopped spinach (palak)

1 tbsp oil

1 tsp cumin seeds (jeera)

1/4 tsp asafoetida (hing)

1/2 cup finely chopped onion

1 tsp dried fenugreek leaves (kasuri methi)

3 tbsp desiccated coconut

1/2 tsp ginger-green chilli paste

1/2 tsp roasted cumin seeds (jeera) powder

salt to taste

Method

Blanch the spinach in hot water for 1 minute. Drain and refresh with cold water.
Allow the spinach to cool completely and blend in a mixer to a smooth purée using ¼ cup of water. Keep aside.
Heat the oil in a broad non-stick pan, add the cumin seeds and asafoetida.
When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes.
Add the kasuri methi, desiccated coconut and ginger-green chilli paste, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
Add the spinach purée, corn kernels, cumin seeds powder, salt and ¼ cup of water, mix well and cook on a medium flame for 1 minute.
Serve hot.