Wednesday, May 2, 2007

Palak Corn Sabzi

I guess the Bhook Lagi! title is so apt for my blog. Because well as soon as dinner is ready, it is served and as soon as it is served it is dined! 'Arrey photo shoto chhodo...zor kee bhook lagi hey!' ( forget about taking pictures, I am almost famished)hubby is almost begging ;-) or so I like to think.

So we both sit down and enjoy a nice dinner. Yesterday it was Tikada (or plain paratha), palak corn sabji, daal and rice.

The recipe today is about palak corn. Many of you must have your own recipes for this great dish, but let me add my version to the burgeoning collection of palak delicacies.

What we will need:

Palak (Spinach) about 100g roughly chopped
Tomato 1 medium size chopped into cubes
Corn (I used half cup of frozen corn without sugar)
Onion 1 medium size chopped
Green chillies 1 ( depends on how spicy you want your curry to be)
Milk 2 table spoon
Oil about 3 table spoon

Dhaniya Powder (Corriander Powder) 1 teaspoon
Jeera/Cumin seeds 1/2 tsp
Jeera powder/Cumin powder 1/2 tsp
Red chilli powder (to taste)
Salt (to taste)
Sugar (a pinch)
heeng/ Asofoetida one pinch

Now lets get set and GO!

Heat one table spoon oil in a pan/karahi. When it is hot add green chillies (split them first ...please) and then add the palak/spinach.

Cook on medium heat till the spinach leaves wilt. Put aside.

Grind it to a paste after it cools down... Meanwhile heat one and half table spoon of oil in a pan (you can reuse the same pan) add onions. When they are a little browned add tomatoes and then throw in the dhaniya/corriander powder, put salt to taste.

When the rawness of tomatoes goes away, let the mixture cool and then grind this too.

Now again take a pan heat a little oil and sputter jeera/cumin seeds in it.add heeng/asofoetida, haldii/turmeric powder, red chilli powder and then pour in the onion tomato mixture. Saute for a minute then add the corn. Saute for another few minutes, then add the grinded palak/spinach paste. Add jeera powder, pinch of sugar and milk.

Now be patient, cover the curry and let it simmer for about 5 mins in low heat. Make sure it is not runny so you adust the amount of water depending on how consistent your palak/spinach paste and onion mixture paste was.

Hmmm... I promise to put up a photo of this dish soon. As I am hoping to cook it again this week and hopefully way before hubby gets home so that I can get time to say cheese or rather the spinach and corn can pose stylishly!


Nirmala said...

Hi Vidwata,

Waiting to try out this dish next week and looking forward to the picture so it motivates me.

Past one week been trying out recipes from Nandita's page and they all are really good and came out well. Now this week I shall look at your recipes and try them out.

I have recently started reading blogs and never knew this is the best way to learn cooking and trying out dishes where others have already tried out.

Keep up the good writing !!


Nirmala Iyer
Santa Clara

Mili said...


This was a good everyday dish to try...I have my In-laws staying with me and they are very health conscious and prefer chapatis, oats, ragi etc for dinner....and there starts my dilemma..."what sabzi to cook"....yours just came together beautifully, though MIL was a bit skeptical about the corn & palak combo...she was expecting palak paneer, but then no paneer in the neighbourhood store... luckily i had corn and just google...yours was the first recipe...tried it and was really glad...

maryam said...

u know wat
urs recipi is the best interms of calories , taste and time consumption
thanx yaar

Vijaya said...

Simple & delicious

diksharohra said...

how do you make it without tomatoes and onion or any khatai