Nutritious & Delicious Corn Palak SabjiVeg

1

Add a whole bunch of palak leaves to a pot with 1/2 cup of water.

2

Cover and cook for 5 minutes. Once blanched, remove the leaves, let them cool completely, and grind into a fine puree.

3

Reserve the cooking water for later use.

4

In a pan, heat 1 tablespoon of ghee and 1 tablespoon of oil.

5

Add 1 teaspoon of cumin seeds, then add 1 tablespoon of finely chopped garlic and sauté briefly.

6

Add one finely chopped large onion and cook until it turns a light golden brown.

7

Stir in 1/4 teaspoon of turmeric powder, 2 teaspoons of red chilli powder, 1 teaspoon of coriander powder, 1 teaspoon of cumin powder, and 1 teaspoon of salt. Mix well.

8

Pour in the prepared palak puree and the reserved water from the blanched leaves.

9

Cook on medium-low flame for 5 minutes.

10

Stir in 1 cup of cooked corn kernels and 1 teaspoon of garam masala powder. Mix well and cook for a few minutes.

11

Add 1/4 cup of water, cover the pan, and cook on a low flame for 10 minutes.

12

Remove the lid and stir in 1 teaspoon of fresh cream, some crushed kasuri methi, a few split green chillies, and ginger juliennes. Mix gently.

13

Your curry is ready. Serve it hot with your choice of Indian bread like rotis, phulkas, or chapatis.