North Indian Cuisine

Palak, Sweet corn and Potato Subzi Recipe

A filling Palak/ Spinach, Sweet Corn and Potato Subzi which goes well with Rice, Roti or even bread. All the three vegetables are a family favourite and their coming together in a dish is the ultimate! Ingredients : 1 small bunch of Palak 10 sprigs of Coriander 200 gms Sweet Corn 1 large potato 1 large onion 1 inch size of ginger 5 green chillies 3 cloves of garlic 1 large tomato 1 tsp Jeera / Cumin seeds 3 tbsps oil 1 tbsp Ghee / Clarified butter 2 tbsps fresh cream Salt A pinch of Garam Masala and Haldi/ Turmeric Method: Wash the Palak thoroughly and blanch it. Immediately tip it into cold water to retain the colour. Pressure cook Sweet corn till done. De skin the potatoes, wash and cut them into cubes. Sprinkle salt and keep them aside. Heat oil in a pan. Drop the potatoes into the oil and roast to a golden brown. Drain them on an a tissue. Slice the onions, chop the tomatoes and green chillies and grate the ginger and garlic. Keep everything aside. Heat the oil and Ghee mixture in a pan. Add the Jeera and after it splutters drop in the sliced onions , green chillies, ginger, garlic and salt. Roast till the onions are translucent and have wilted well. Drop in the tomatoes and roast till mushy. Add a pinch of Garam Masala and Haldi, saute for a minute, switch off and keep aside to cool thoroughly. Grind the roasted ingredients to a smooth paste. Add the Palak and coriander leaves and continue grinding till everything is a smooth paste. Tip it into a pan. Drop in the sweet corn, potatoes and adjust the salt. Bring to a boil. Allow to simmer covered for a few minutes. Garnish with fresh cream and a sprig of coriander. Serve hot. Copyright © 2020 by Vinaya Prabhu. All rights reserved.

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