CooQ : Recipe: Palak Methi And Corn Subji

Palak Methi And Corn Subji

North indian | Mains

Fenugreek
119 calories/serving
18 mins
Made from hand picked ingredients like palak, methi, sweet corn kernels, gravy and Indian spices, that can be had as a daily fare.
Recipe by:
Tarla Dalal

Ingredients

spinach
fenugreek leaves
sweet corn kernel
oil
green cardamom
clove
bayleaf
water
salt
garam masala
onion
ginger
garlic
green chilli
cashewnut
curd

Instructions

For the white gravy

1. Heat 2 tsp oil in a deep non-stick pan, add 1 cup chopped onions and sauté till they turn translucent.

2. Add 1 tsp finely chopped ginger, 1 tsp finely chopped garlic, 1/4 tsp finely chopped green chillies and 1 tbsp broken cashewnuts. mix well and cook on a medium flame for about 1 minute. remove and keep aside to cool slightly.

3. Blend in a mixer to a fine paste using 2 tbsp of water.

4. Transfer the paste into a bowl, add 1/2 cup whisked curd and salt to taste. mix well and keep aside.

How to proceed

1. Heat 1 tsp oil in a non-stick kadhai, add 3 green cardamom, 2 cloves and 1 bayleaf. sauté on a medium flame for a few seconds.

2. Add the white gravy and sauté on a medium flame for another minute.

3. Add 1 cup chopped and blanched spinach, 1/2 cup chopped fresh fenugreek leaves, 1/2 cup boiled sweet corn kernels, salt to taste and 1/2 cup of water. mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.

4. Add 1/2 tsp garam masala, mix well and cook on a medium flame for another 30 seconds.

Serve hot with whole wheat parathas.

By Tarla Dalal

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