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MAKAI PALAK

Smitha Kalluraya
Print Recipe Pin Recipe
Course Side Dish
Cuisine north indian
Servings 4 serving

Ingredients
 

  • 1 Big Bunch of Spinach Palak
  • 1 cup corn
  • 1 big ,diced onion
  • 5 - 6 flakes Garlic
  • 1 inch Ginger, pc
  • 4 - 6 Green Chilli
  • 1 medium size onion, finely chopped
  • 1 Bay leaf / tejpatta
  • 1/2 tsp Cumin Jeera Seeds
  • 2 tsps Coriander powder / Dhania powder
  • 1 tsp Roasted Cumin powder / Jeera powder
  • 1 tsp Garam Masala powder
  • 1/2 tsp Amchoor powder
  • 1/2 tsp Kasoori methi
  • 1/4 tsp Sugar
  • Salt, as per taste
  • Lemon juice
  • 1 tbsp Oil
  • 1/2 tbsp Butter

Instructions
 

  • First blanch the spinach.Boil water in a big vessel and add cleaned spinach and sugar to it. Allow it in hot water for 1 min.Strain the spinach(don't discard the water,can be used in gravy),run under running water and immediately transfer it into ice cold water.Note the green color pop.
  • Grind diced onion,ginger and garlic. Keep aside.
  • Grind spinach and green chilli to a fine paste . While grinding add little lemon juice ,this will help in retaining the green color. Open the mixer jar and keep , else the color will change.
  • Heat oil and butter in a wok / kadai .Add bay leaf ,splutter cumin seeds.Once they crackle add chopped onion and ground onion -ginger-garlic mixture and fry well till raw smell goes.
  • Once they turn translucent, add dhania powder, jeera powder ,amchoor powder and kasoori methi . Mix well.
  • Add spinach puree, cooked corn, garam masala and salt.Mix well. If required dilute the gravy by adding strained palak water to get the desired consistency.Cook over medium flame for about 4-5 mins. Don't cover while cooking, else the green color will fade.
  • Remove it from stove, if req add lemon juice. Mix and serve hot with phulka / roti / naan / jeera rice.

Notes

  • How to retain the green color of spinach in gravy :
  • While blanching spinach, add little sugar . This will enhance the color .
  • After removing the spinach from hot water, immediately transfer it into ice water. Helps a lot in enhancing color
  • While pureeing spinach add lemon juice .
  • Don't cover while cooking, else the green color will change.
  • Dont over boil spinach.
  • If you want you can add little cream or milk or curd to the gravy to make it more rich and give some texture. However , i like it plain.
  • If you want u can diced ,roasted paneer too..
  • I have heard that adding tomato to spinach leads to kidney stones.So i never add tomato to any of my spinach dishes.
  • Corn can also be substituted with cubes of fresh paneer, baby corn or a combination of garden fresh veggies of your choice.