Jhatpat wala Corn Palak - Everything is boiled and cooked in Garlic flavour oil 

Corn and Palak (Spinach) is most loved and we typically enjoyed Palak Paneer, Boiled corn, Palak Soup or Palak Dosa. But here is very easy and yummy sabzi which you can relish with roti, paratha, puri or even Pulav.  The vegetable is cooked in garlic flavour oil - wherein garlic was cooked in the oil and you end up getting nice aroma of garlic infused in the oil.  You can use the garlic cloves in dal or curries. Another best part of this recipe is you don't need any cream or ghee and no need to cook the veggies separately. In place of corn you can also add Paneer, green peas or even boiled chole. 

Do try it and let me know if you loved it. 


Ingredients:

  • 1 bunch of Palak 
  • 1 cup of boiled sweet corn
  • Salt to taste
  • 1 big size green chilli 
  • 1 small piece of ginger 
  • 2 big size onions
  • 2 big size tomatoes 
  • Spices - 1 teaspoon of jeera, 1 teaspoon of Kashmiri chilli powder, 1/2 teaspoon of garam masala powder, 1 tablespoon of Dhania jeera powder and 1/2 teaspoon of cinnamon powder and 1/2 teaspoon of sugar (optional but sugar enhances the taste of all the other species) 
  • 1 and half tablespoon of garlic flavour oil 

Method: 
  • In a pan add 4 cups of water salt, chopped green chilli and ginger 
  • Add slightly less salt because a small bit you will add in the final gravy 
  • Once the water boils add the Palak. Cook it for 3 mins and remove in the bowl filled with ice cubes. This gives amazing colour and taste to Palak 
  • Now divide that boiled water into two parts. In one part add corn and boil it for 5 mins and strain it.
  • In other part of the boiled water add whole onion and slit tomatoes. 
  • Cook the veggies for 5 mins and turn off the flame.  Now after 15 mins remove the tomato skin and chop and slice the onion
  • In a mixture grinder add Palak, onion, tomato and make a fine paste. 
  • Heat the oil in the pan, add jeera. Once it turns brown add Palak Puree. Add slight water if needed. Add all the spices - 1 teaspoon of Kashmiri chilli powder, 1/2 teaspoon of garam masala powder, 1 tablespoon of Dhania jeera powder and 1/2 teaspoon of cinnamon powder and 1/2 teaspoon of sugar (optional but sugar enhances the taste of all the other species) and some bit of salt
  • Cook the gravy on the low flame for 10 mins and finally add boiled corn
  • Serve the curry hot with roti, paratha, puri or even Pulav




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